Cheesy Baked Artichoke Hearts

If you’re looking for a crowd-pleasing appetizer that’s rich, cheesy, and surprisingly easy to make, these Cheesy Baked Artichoke Hearts are the perfect recipe. Tender artichoke hearts are coated in a creamy garlic-Parmesan mixture, topped with melted mozzarella, and baked until golden brown with irresistibly bubbly edges. Every bite is creamy on the inside with a beautifully browned, cheesy crust on top, making this dish ideal for holiday gatherings, dinner parties, game days, or even as a delicious side dish alongside grilled chicken or steak. The mild, slightly nutty flavor of artichokes pairs perfectly with savory cheeses, aromatic garlic, and Italian herbs, creating a comforting recipe that tastes like it came straight from your favorite Italian restaurant. Best of all, this recipe requires only a handful of pantry staples and comes together in under 40 minutes. Whether you’re serving them as an appetizer or enjoying them as a light meal with a crisp salad, these baked artichoke hearts are guaranteed to disappear quickly.

Ingredients For the Artichokes

10–12 canned or frozen artichoke hearts, drained and patted dry
1 tablespoon olive oil

For the Cheese Mixture

1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon paprika

For Garnish

Fresh chopped parsley
Extra grated Parmesan
Crushed red pepper flakes (optional)

Instructions

Preheat your oven to 400°F (200°C) and lightly grease a baking dish or line a baking sheet with parchment paper.
Drain the artichoke hearts well and gently pat them dry with paper towels to remove excess moisture.
In a medium bowl, combine the mozzarella, Parmesan, mayonnaise, sour cream, garlic, Italian seasoning, onion powder, paprika, and black pepper. Stir until well blended.
Arrange the artichoke hearts in a single layer on the prepared baking dish.
Brush or drizzle the artichokes lightly with olive oil.
Spoon the cheese mixture generously over the top of each artichoke heart, spreading it evenly to cover the surface.
Bake for 20–25 minutes, or until the cheese is melted, bubbling, and beginning to turn golden.
For an extra crispy topping, broil for 2–3 minutes at the end of baking while watching carefully to prevent burning.
Remove from the oven and allow the artichokes to cool for 3–5 minutes before serving.
Garnish with fresh parsley, extra Parmesan cheese, and crushed red pepper flakes if desired. Serve warm.

Tips, Notes & Q&A

Can I use frozen artichoke hearts?
Yes. Thaw them completely and pat dry before baking to prevent excess moisture from making the topping watery.
Can I prepare these ahead of time?
Absolutely. Assemble the dish up to one day ahead, cover, refrigerate, and bake just before serving.
What cheeses work best?
Mozzarella provides the perfect melt, while Parmesan adds rich, nutty flavor. You can also add provolone, Gruyère, or Monterey Jack for extra depth.
Can I make this low-carb?
Yes! This recipe is naturally low in carbohydrates and keto-friendly when using full-fat dairy products.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until the cheese is hot and bubbly again.

Servings & Nutrition

Servings: 5
Approximate Nutrition (Per Serving):

Calories: 265
Protein: 13g
Carbohydrates: 9g
Fat: 20g
Saturated Fat: 8g
Fiber: 4g
Sugar: 2g
Sodium: 520mg
Cholesterol: 40mg