Kalyn's Kitchen

Artichoke Hearts Au Gratin (Video)

Artichoke Hearts Au Gratin have Romano and Parmesan cheese, and these are a delicious side dish for any special meal. 

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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 Thanksgiving Recipes! I tested several versions of this Artichoke Hearts Au Gratin 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 although I first tested this recipe with breadcrumbs, I decided to switch that out for Almond Flour (affiliate link) for a low-carb and gluten-free version of this tasty dish.

Baked Artichoke Hearts Au Gratin process shots collage

How to Make Artichoke Hearts Au Gratin:

(Scroll down for complete recipe, including nutritional information.)

  1. I used frozen artichoke hearts, and the 12 oz. package I found at Smith’s Marketplace in Salt Lake was just right for four servings. Thaw artichokes and then drain them well before you assemble the dish.
  2. 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.
  3. Chop up the green part of 3 green onions and sprinkle over the artichoke hearts.
  4. Mix finely grated Parmesan and Romano with the almond flour, dried thyme, and dried oregano. (I only had the coarsely grated cheese, so I buzzed it in my mini-processor to make a more finely ground mixture.)
  5. 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.)
  6. 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.
  7. Sprinkle the reserved cheese mixture over the top and bake about 25 minutes more.
  8. 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 and Red Peppers from Kalyn’s Kitchen
Oil-Poached Artichoke Heart Salad from Simply Recipes
Arugula Salad with Artichokes,Peppers, and Goat Cheese from Kalyn’s Kitchen
Amazing Low-Carb Recipes with Artichokes ~ Kalyn’s Kitchen

Baked Artichoke Hearts Au Gratin

Baked Artichoke Hearts Au Gratin

Yield 4 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

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


  • one 12 oz. pkg. frozen artichoke hearts, thawed, drained, and larger ones cut in half
  • 1/4 cup green onions, very thinly sliced (see notes)
  • 2 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1/4 cup almond flour
  • 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
  • 1 tsp. lemon zest (see notes)
  • 2 T lemon 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 almond flour, 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!


I just used the green part of the green onion, but use the white part too if you prefer. Zest the lemon first, and then squeeze the juice. Almond flour (affiliate link) is pretty widely available in stores, but you can buy it at Amazon.com if you can't find any.

Artichoke hearts do have some carbs, but they are high in fiber which reduces the net carbs.

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 295Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 22mgSodium: 558mgCarbohydrates: 15gFiber: 6gSugar: 2gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Artichokes are a great choice for the original South Beach Diet or other low-glycemic diets, and almond meal for a gluten-free and lower-carb option makes this dish even healthier. This is probably best as a “once in a while treat” for South Beach, due to the fat content, but it would be great for low-carb or Keto diet plans

Find More Recipes Like This One:
Check out Thanksgiving Recipes for more ideas 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.

Pinterest image of Artichoke Hearts Au Gratin

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    40 Comments on “Artichoke Hearts Au Gratin (Video)”

  1. I made this and it was delicious. The only time I had artichokes was in the djp.
    But after trying this recipe I will only make them this way and more often.
    I could not find frozen so went with canned. Again so delicious!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

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

  7. 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

  8. Artichoke hearts smothered in cheese! mmm…

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

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

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

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

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

  14. 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.

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

  16. 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.

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

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

  19. 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!)