Perfect for entertaining or topping on your salad, these crispy baked artichoke bites are so easy to make and crowd-pleasing. 
Can we toast to the fact that I’m not mad at Mother Nature any more? The lady finally made up her mind!
The sun is shining, the grass is green, and my flip-flops are back on my feet.
Which really means two things…it’s time to brighten up my winter toes and it’s also time to gather for some outdoor entertaining on my deck.
Sipping on wine with friends requires some fun bite-size appetizers and I have the easiest one to whip up when you are expecting guests.
With very little prep work, these parmesan crusted artichokes go from must-have pantry stash items to tiny addicting bites of perfection.
Set up your assembly line and get ready to create some magic.
First, quartered artichokes are dipped in garlicky butter. 
Swoosh them around a bit and let that garlic butter get in all those layers. Then toss them around in a bowl of parmesan and seasoned bread crumbs.
Simple, right?
Baked on a parchment lined cookie sheet, they turn into these beautiful golden, crispy-crusted, flavor bombs!
If I’m entertaining multiple guests, I always make a double batch because they disappear that quickly. They were a hit at my Swanky 60s-esque Cocktail Party.
I prefer eating these at room temperature which is why they are ideal for entertaining. You can have them ready when guests arrive.
They’re just perfect on their own but if you are feeling more adventurous, then they work so well with a creamy dip or a warm marinara. Not entertaining, but craving some artichoke on your plate? These are a delicious topping for a salad too and are certainly a weeknight-worthy recipe.
For more crowd-pleasing appetizer bites, try my Easy Baked Apricot and Brie Wonton Bites, Mini Black Bean Wonton Quesadillas, and my Toasted Cheese and Dill Hors d’oeuvres.
Do you have a favorite bite-sized appetizer?
Perfect for entertaining or topping on your salad, these crispy baked artichoke bites are so easy to make and crowd-pleasing.
- 15 oz can quartered artichoke hearts drained and patted dry
- 1/4 cup unsalted butter melted in microwave in a small bowl
- 1/2 tsp garlic powder
- 1/4 cup grated parmesan cheese
- 1/4 cup seasoned breadcrumbs
- chopped parsely for garnish optional
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Drain the artichoke hearts and pat dry. Place in bowl.
Adds the garlic powder to the melted butter and stir to combine.
Toss parmesan cheese and seasoned breadcrumbs in a small bowl.
Begin by carefully dipping each artichoke quarter in the garlic butter, moving it around so the butter gets between the leaves.
Then toss the artichoke in the breadcrumbs, coating it well. Place on parchment lined baking sheet.
- Repeat with all artichokes.
Bake artichokes for 20-22 minutes or until golden brown. Turn once half way through baking so both sides can crisp.
Transfer to a serving dish or let cool and serve at room temperature.
Garnish with parsley or serve with a dipping sauce. (optional)
Shannon Graham says
May 10, 2019 at 3:18 pmI absolutely love artichoke! I’ve never eaten it like this before though! Looks so good!
Olive Jude says
May 13, 2019 at 11:18 amThanks, Shannon! These are addicting!
Jennifer Brock says
May 10, 2019 at 1:30 pmI have never really had artichokes before but throw some cheese on it and im sure I will love them!
Olive Jude says
May 13, 2019 at 11:18 amI totally get that!
Marina says
May 10, 2019 at 5:13 amI really love Artichokes they remind me of my dad…bacause he used to cook them this way without eggs and parmisan because as you know I’m vegan. All the time I eat them I think of him <3
Olive Jude says
May 10, 2019 at 8:45 amI love how food can trigger memories and moments with family. I have a lot of sentimental food like that.
glenny says
May 9, 2019 at 5:41 pmThis looks delicious so far! I dont normally eat artichoke but I totally would try these
Olive Jude says
May 10, 2019 at 8:45 amSo great to hear you’d give this one a go! Thanks!
Jenni LeBaron says
May 9, 2019 at 2:02 pmI was just talking about how I really wanted to make roasted artichoke hearts for a salad I’m working on but doing them this way as an appetizer with a scrumptious dip sounds even better. I would probably ruin my dinner stuffing myself to the brim with these little beauties!
Olive Jude says
May 10, 2019 at 8:47 amMy husband doesn’t love artichokes so when I make these, most of them end up in my belly…not leaving much room for a meal. It works for me though! Lol!
I can’t wait to see your salad!
Sarah says
May 9, 2019 at 1:30 pmThis looks good. I’ve never had artichoke before. In fact, I don’t think I’ve even seen it in the stores where I live, but I think it would be great to try this recipe if I can find them.
Olive Jude says
May 9, 2019 at 1:35 pmThis recipe uses canned artichokes so I’m positive you’re store would have those.