Easy Baked Artichoke Hearts (Creamy & Cheesy)

Appetizer, side dish or dip

Years ago, my dentist (of all people!) told me about a dish very similar to this baked artichoke hearts recipe. She said she loved to make it for dinner parties. Her guests always raved about it and thought it must be difficult to prepare, even though it was super easy.

This idea has been hovering about at the back of my mind since then – and now I’m sharing my version with you!

You’ll only need a few main ingredients to make it – just jarred or canned artichoke hearts, cream cheese, mayonnaise (yes, mayonnaise!), and parmesan cheese. If you like, you can add some fresh herbs too, although often marinated artichokes include seasoning already. All you do is mix everything together, pile into a small baking dish, sprinkle with panko breadcrumbs and bake until golden and bubbling.

The resulting dish is rich, creamy and cheesy, with a delicious contrasting crispy breadcrumb top. You can either smear it onto toast and enjoy as a simple appetizer (you only need a little per person), or serve it as an interesting side dish with roast meat or fish. It’s perfect for Thanksgiving or Christmas, especially as it’s easy to prep ahead.

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Marinated artichoke hearts: Jarred or canned are both fine. I have found that artichokes in brine are better than the ones in oil, but both will work. If you’re lucky, there will be some seasoning too, such as herbs and garlic. Look for a brand with less salt in, as I find some too salty. If they’re whole artichoke hearts, I would cut them into halves or quarters.

Cream cheese: Regular, not low fat or light.

Mayonnaise: You may think this is a strange ingredient, but it adds richness and helps keeps the dish smooth and creamy. It should also add a subtle tangy flavor! You’ll only be using a few tablespoons, but I would recommend using a good quality brand of egg mayonnaise.

Grated parmesan cheese: This gives the dish a sharp cheesy taste, but it would also work to use a different kind of cheese – perhaps pecorino, gruyère or even a sharp cheddar cheese.

Garlic: A clove of minced garlic in the cream cheese mixture adds aromatic depth to balance the richness of the dish.

Fresh thyme: This is optional. I sometimes skip it, especially if there are herbs in the marinated artichokes already.

Pepper: A little black pepper adds gentle heat to the dish. I don’t think you need any extra salt as parmesan is salty, and there’s often salt in the artichokes, too.

Panko breadcrumbs: You’ll sprinkle these over the creamy mixture before baking for a delicious golden and crisp top. Of course, if you prefer regular breadcrumbs will work too.

How to make baked artichoke hearts

Here’s how to make your super quick (but fancy!) creamy artichoke appetizer or side in a few very simple steps.

Step 1: Start by mixing the cream cheese, mayonnaise, parmesan, herbs and crushed garlic together. Also drain the artichokes and chop into smaller pieces if necessary.

Step 2: Fold the artichokes into the creamy mixture.

Then pile into a small baking dish or large ramekin.

More easy, classy appetizers

• I’ve never met anyone who didn’t rave over these crispy halloumi fries!
• One bite of these feta filo parcels with honey and you’ll be transported directly to Greece.
• This 5-minute Greek spicy feta dip is another appetizer that people won’t believe was so easy to make.
• These fava bean toasts are fresh-tasting, brightly colored, and so classy at any party or special occasion.