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Kalyn's Kitchen

Baked Artichoke Hearts Au Gratin (Video)

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano are a delicious side dish for Thanksgiving or any special meal. Use almond meal in the gratin topping to make this low-carb, gluten-free, or South Beach Diet friendly! Check out Thanksgiving Recipes for more ideas like this one.

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Baked Artichoke Hearts Au Gratin!

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano found on KalynsKitchen.com

There’s just a little over a week until you have to settle on the side dishes you’re cooking for Thanksgiving dinner, and to make it even harder, here’s another option I’m adding to our list of Carb-Conscious Thanksgiving Recipes! I tested several versions of this Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano on my favorite contractors who are working on the new shed, and they agreed that this version was the one that’s a keeper.

I used a combination of Parmesan and Pecorino-Romano cheese, but even if you only had Parmesan, I’m sure this would be delicious. And if you want to make this lower-carb and gluten-free, just substitute almond meal for the breadcrumbs in the topping.

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano found on KalynsKitchen.com

I had to look at several stores to find frozen artichoke hearts, but these 12 oz. packages I found at Smith’s Marketplace in Salt Lake were just right for four servings. Thaw artichokes and then drain them well before you assemble the dish. Grease the gratin dishes with olive oil, then arrange artichoke hearts in a single layer. I loved this in these two 7″ round gratin dishes, but I made one of my test versions in an 8.5 x 8.5 inch baking dish which also was fine. Chop up the green part of 3-4 green onions and sprinkle over the artichoke hearts. If you have finely grated Parmesan and Romano, just mix it with the bread crumbs (or almond meal), dried thyme, and dried oregano. I only had the coarsely grated kind, so I buzzed it in my mini-processor to make a more finely ground mixture.

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano found on KalynsKitchen.com

Whisk together the mayo, lemon juice, lemon zest, and garlic puree. Then mix in 1/2 cup of the cheese mixture. (Set aside the other 1/2 cup of cheese mixture.) Spread that mixture over the top of the artichoke heart, using a rubber scraper. Cover with foil and bake at 325F/170C for about 30 minutes.

Sprinkle the reserved cheese mixture over the top and bake about 25 minutes more. The Baked Artichoke Hearts Au Gratin are done when the top is lightly browned and mixture is hot clear through.

More Recipes with Artichoke Hearts:

Roasted Artichoke Hearts from Sarah’s Cucina Bella
Warm or Cold Salad with Artichoke Hearts, Red Peppers, Capers, and Basil Dressing from Kalyn’s Kitchen
Oil-Poached Artichoke Heart Salad from Simply Recipes
Arugula Salad with Marinated Artichokes and More from Kalyn’s Kitchen
Baby Spinach Salad with Artichoke Hearts from Kirsten’s Recipes

Baked Artichoke Hearts Au Gratin

This Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano are a delicious side dish for any special meal.


  • 1 pkg. (12 oz.) frozen artichoke hearts, thawed, drained, and larger ones cut in half
  • 3-4 green onions, green part only, very thinly sliced
  • 2 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs (or use almond meal for gluten-free and lower-carb option, see notes)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Pecorino-Romano cheese
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/3 cup mayo or light mayo (do not use fat free)
  • juice and zest of 1 lemon (about 1 tsp. zest and 2 T juice)
  • 1/2 tsp. garlic puree


  1. Preheat oven to 325F/170C.
  2. Thaw artichoke hearts in the microwave if they’re still frozen, then drain well.
  3. Cut larger artichoke hearts in half lengthwise so they’re all the same size.
  4. Use olive oil to grease 2 small gratin dishes or 1 medium sized baking dish. (I made this in an 8.5 x 8.5 inch square baking dish and also in the 2 small 7 inch round gratin dishes in the photos.)
  5. Arrange artichoke hearts in a single layer in the oiled dish.
  6. Then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.
  7. Mix together bread crumbs (or almond meal), grated Parmesan cheese, grated Pecorino-Romano cheese, and dried herbs. (If the cheese isn’t finely grated you might want to buzz it in a mini-processor for a minute or two like I did.)
  8. Whisk together the mayo, lemon juice, lemon zest, and garlic puree; then mix in 1/2 cup of the cheese mixture.
  9. Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture.
  10. Cover the dishes with foil and bake in 325F/170C oven for 30 minutes.
  11. Remove from oven and increase temperature to 375F/190C.
  12. Remove foil and sprinkle the remaining cheese mixture over the top of each dish.
  13. Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through.
  14. Serve hot or warm and wait for compliments!


Almond meal is pretty widely available in stores, but you can buy it at Amazon.com if you can’t find any.

This recipe adapted from Rose’s Baked Artichoke Hearts  in Martha Stewart Living, November 2008.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Artichokes are a great choice for the South Beach Diet or other low-glycemic diets, but using bread crumbs makes Baked Artichoke Hearts Au Gratin limited to phase 2 or 3 of the diet. You can replace the bread crumbs with almond meal for a gluten-free and lower-carb option if you prefer. This is probably best as a “once in a while treat” if you’re actively trying to lose weight, due to the fat content.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano found on KalynsKitchen.com

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38 comments on “Baked Artichoke Hearts Au Gratin (Video)”

  1. Since I haven't made it with canned artichoke hearts (or ever used that brand) I wouldn't be able to tell you exactly how to adapt it. I do think that there wouldn't be a huge difference since the frozen ones are thawed and drained in the recipe.

  2. Hi. This looks great. I love Trader Joes' canned artichoke hearts. They're good and tender right out of the can. Since they are not frozen, how should I make this recipe? Should I reduce the cooking on the front end just to melt the cheese before spreading and by how much? I plan to make this recipe with Christmas dinner…tired of green beans! Thanks!

  3. Sorry to hear you didn't like it. I made this for my own family Thanksgiving and no complaints there, but people do like different things.

  4. Sorry Kalyn,this was not a favorite of mine,and I think I like most everything…including artichokes. I had all the indredients,so i went for it,but to me it was not satisfing,maybe I didn't add enough parma?..dunno,but I'm the only one who ate it after test/tasting,and will be eating it for the next few days. No problems here though, you do such a wonderful job most of the time I can't complain. Just felt I needed to give a honest testament from someone that's actually made it.

  5. This was not the recipe from the South Beach Cookbook, so I'm not sure what you mean by that?

  6. I actually didn't like the recipe in the South Beach Cookbook. My husband & I both had a "BLECH!" reaction. Thankfully, I remembered that on of my Giada cookbooks had something similar so I whipped it out, made the changes & it was awesome. At least I thought so. My hubby could have taken or left it. 🙂 – Maria

  7. Artichoke hearts smothered in cheese! mmm…

  8. Mrs. Ed, thanks. I did like this a lot.

  9. Yum, what a great idea! I love artichokes. You're so creative with veggies.

  10. Kalyn, you come up with the best ideas for side dishes.

  11. I rarely use artichokes in anything, but I know I would love them in this!

  12. I have always loved hot artichoke dip, and this looks like another winning recipe with those flavorful thistles!

  13. I really appreciate the nice feedback for this post. I reheated some of the leftovers of this in the microwave yesterday and it reheated beautifully.

  14. What a great variation to the usual Thanksgiving side dishes. The mayo/garlic mixture sounds perfect for a punch of flavor.

  15. Sounds wonderful! I usually find myself adding artichokes to other things, rather than making them their own side dish. This sounds like a perfect way to do that.

  16. This definitely reminds me of artichoke dips I've had at parties. Never thought to make it into a casserole.

  17. Don't see people cooking with artichokes much beyond the caloric dip. Great idea.

  18. Amber, I do think you could spread the mayo/cheese/crumb mixture on the artichoke hearts and cook it (and spread around the melted cheese.) Then put the foil back on and refrigerate. The next day, I would let it come to room temperature, then remove the foil and put it in the oven to heat for about 10 minutes (just until the mixture is warm) then add the bread crumb/cheese mixture and heat the final 25 minutes.

    Of course I haven't tried it, but I can't think of any reason this wouldn't work.

    Hope you did not print the recipe before I fixed the typo that Ea discovered, if so, please print again! (Sorry about that!)

  19. Hi Kalyn! Amazing recipe!! I am trying to get all my side dishes ready the night before Thanksgiving so then I can just pop them in the oven quickly before its time to eat. Any suggestions on how I can prep this early and it still taste great? I was curious if I could just cook it up to the cheese mixture and then before hand just add the extra crumbs or would that make it soggy? I'd love to hear your input! Thanks!

  20. This sounds so delicious! I must try it soon!

  21. Ea, good catch! I did get a measuring cup to measure the crumbs/cheese mixture when I was making this, but I just ground up some more to check and you're right, it should say 1/2 cup and 1/2 cup. (I'm thinking I grabbed a 1 cup glass measuring cup, thinking it was a 2 cup one but I'm not sure why it didn't occur to me just by looking at the amounts. Obviously I need to hire you as an editor! Thanks a lot, will fix in the recipe right now. Hopefully no one has printed the recipe yet; I hate it when I make a mistake like this.

  22. Seriously, I thought to myself "how disgusting" when I read the title of this recipe. THEN I read the rest. YUM! My mouth is watering! Very nicely done, it sounds fabulous!!

  23. The recipe looks great and I want to try it this week. Only one thing puzzles me; all together, the bread crumb and cheese mixture makes up barely one (1) cup, yet in the instruction it says to mix 1 cup with the mayonaisse mixture and reserve another cup for sprinkling over…? Either I misunderstand something or there's a typing error in the recipe.

  24. How did you know I was thinking about this as a side dish, too? I love baked artichoke hearts. Your recipe sounds delicious. Lucky contractors!

  25. That looks incredible!

  26. Kalyn,
    Great looking recipe.

  27. Thanks everyone for the nice feedback. James & Maria, I have that book so I just took a look at the recipe. That looks great for a phase one version something similar to this recipe, and I can't see why you couldn't use pecans in this one as well. (I actually might try the version in the SB cookbook, thanks for pointing me to it!)

  28. Oh, oh, oh this looks good!

  29. Man oh man! That looks wicked good!

    I'm making this for Thanksgiving.

  30. This looks absolutely wonderful…especially since I'm an artichoke addict!!! 😉
    There is a similar recipe for baked artichokes in The South Beach Diet Cookbook(the first one). Instead of bread crumbs, they substituted ground pecans. Do you think that could be done here?

  31. My family always has breaded and baked artichokes for Thanksgiving but I think this au gratin version will really jazz them up!

  32. What a beautiful, yet simple dish. I will have to look for the frozen artichoke hearts. I really hope I can find them here in Colorado.

    Thanks Kalyn!

  33. I am so glad that you posted this recipe. I love artichoke dip and while this one looks flavorful, it doesn't seem to be on fat overload.
    Thanks for the great tutorial, too!

  34. Glad people are liking this one!

    I'm going to my brother Dave's house for Thanksgiving so I'm taking a couple of side dishes, but no, I haven't decided for sure yet what I'll make. I'm thinking Whole Wheat Stuffing Muffins with Sausage and Parmesan might be one of the things I'll take though.

  35. Nice recipe, haven't seen Artichoke readily available in bag, here in Australia Will search it next shopping trip.We mostly get preserved in vinegar or oil in small bottles. Liked the recipe. and your blog too. 🙂

  36. How cool! You've done it again Kalyn 🙂

    So have you decided what YOU will be serving this thanksgiving?

    I certainly want to know!


  37. I love artichokes in any dish! This one looks especially delicious!

  38. what a fun and novel presentation. .I definitely try this one out one day:)

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