Artichoke Hearts Au Gratin (Video)
Artichoke Hearts Au Gratin have cheese and almond flour replacing the breadcrumbs, and these are a fun idea for a low-carb side dish.
PIN low-carb Artichoke Hearts Au Gratin to try them later!
There’s not many more days 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 the Thanksgiving ideas in my Holiday Recipes category! I tested several versions of this Artichoke Hearts Au Gratin and this version was the one that’s a keeper. I’m featuring this recipe for Friday Favorites this week to see if I can entice some of the artichoke fans to try it!
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, for a few years now I’ve been switching that out for Almond Flour for a low-carb and gluten-free version of this tasty dish.
What ingredients do you need?
- Artichoke Hearts packed in water (affiliate link)
- green onions
- Olive Oil (affiliate link)
- salt and black pepper
- Almond Flour (affiliate link)
- Parmesan cheese
- Pecorino-Romano cheese
- Dried Thyme (affiliate link)
- Dried Oregano (affiliate link)
- lemon zest
- lemon juice (I use my fresh-frozen lemon juice)
- garlic puree
Can you use canned artichoke hearts?
I became enamored with canned Artichoke Hearts packed in water (affiliate link) when I was testing recipes for Air Fryer Artichoke Hearts! And as long as they’re drained well I think the canned ones will be great for this recipe.
What does Au Gratin mean?
Au Gratin means sprinkled with breadcrumbs or grated cheese, or both, and browned. In this recipe it works perfectly to switch out the small amount of breadcrumbs for almond flour mixed with cheese to make the au gratin topping low in carbs!
Want more delicious recipes with Artichokes?
Who else is a huge artichoke fan like I am? You can use Artichokes Recipes to see more of my favorites! Or check out Amazing Low-Carb Recipes with Artichokes to see a round-up of tasty ideas for using artichokes.
How to make Artichoke Hearts Au Gratin:
(Scroll down for complete recipe, including nutritional information.)
- I used frozen artichoke hearts, and the 12 oz. package I found at Smith’s in Salt Lake was 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 green onions and sprinkle over the artichoke hearts.
- 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.)
- 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.
- (I haven’t tried baking this for a shorter time at a higher temperature but if anyone tries that I’d love to hear how it works.)
More Recipes with Artichoke Hearts:
- Artichoke Chicken Bake
- Artichoke Antipasto Salad with Basil Vinaigrette
- Artichoke, Kale, and Ricotta Pie
Artichoke Hearts Au Gratin
Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, Romano and almond flour replacing the breadcrumbs are a delicious low-carb 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
- Preheat oven to 325F/170C.
- Thaw artichoke hearts in the microwave if they’re still frozen, then drain well.
- Cut larger artichoke hearts in half lengthwise so they’re all the same size.
- 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.)
- Arrange artichoke hearts in a single layer in the oiled dish.
- Then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.
- 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.)
- Whisk together the mayo, lemon juice, lemon zest, and garlic puree; then mix in 1/2 cup of the cheese mixture.
- Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture.
- Cover the dishes with foil and bake in 325F/170C oven for 30 minutes.
- Remove from oven and increase temperature to 375F/190C.
- Remove foil and sprinkle the remaining cheese mixture over the top of each dish.
- Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through.
- Serve hot or warm and wait for compliments!
I haven't experimented with baking this for a shorter time at a higher temperature, but if anyone tries this I'd love to hear how it works!
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Switching to almond meal for a gluten-free and lower-carb option makes this dish better for low-carb diets, but artichokes do have some carbs to check the net carbs if you’re doing Keto. 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 diet plans.
Find More Recipes Like This One:
Check out Holiday Recipes for more ideas like this one. Use the Diet Type Index to find 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.
Historical Notes for this Recipe:
This recipe was posted in 2010. It was updated with the option to use almond flour instead of breadcrumbs, and was last updated with more information in 2021.
38 Comments on “Artichoke Hearts Au Gratin (Video)”
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!
This sounds so delicious! I must try it soon!
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.
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!!
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.
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!
That looks incredible!
Great looking recipe.
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!)
Oh, oh, oh this looks good!
Man oh man! That looks wicked good!
I'm making this for Thanksgiving.
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?
My family always has breaded and baked artichokes for Thanksgiving but I think this au gratin version will really jazz them up!
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.
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!
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.
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. 🙂
How cool! You've done it again Kalyn 🙂
So have you decided what YOU will be serving this thanksgiving?
I certainly want to know!
I love artichokes in any dish! This one looks especially delicious!
what a fun and novel presentation. .I definitely try this one out one day:)