Alright, let’s talk about what makes these little golden bites addictive. We’re working with artichoke hearts—tender and mild, the kind that suck up flavor like a sponge. Coated in a simple gluten free breading mix (no weird flour blends or gritty texture), then oven-baked until crispy and golden.
The Parmesan? That’s your punch. It melts into the coating and creates this deeply savory crust that almost tastes fried. But again—no oil bath here. We’re sticking to a hot oven and a good baking sheet.
I first started making these for my sister, who has celiac. She missed finger foods. Everything crunchy was off limits unless it was wrapped in gluten-free sadness. I messed with batters and flours and even tried shallow frying, but nothing came close to this oven method with a simple Parmesan finish.
Now, these live rent-free in our weeknight rotation.
If you’ve got someone gluten-sensitive in your house, they’ll love them. If not, they’ll just think they’re delicious and keep eating.
Tips for Crispy Perfection
A few things I’ve learned the hard way:
Dry those artichokes: Can’t stress it enough. Damp veggies kill crisp.
Use real Parmesan: Pre-grated stuff has anti-caking agents that stop it from melting and crisping right.
Hot oven is key: Anything under 400°F won’t give you the crunch you want.
Flip gently: Use tongs or a spatula halfway through baking. Don’t rip off the crust.
Use convection if you have it: If your oven has a convection setting, turn it on. It helps circulate hot air and crisps everything faster.
If you want extra bite, you can even mix in crushed gluten free cornflakes or puffed rice crumbs with the coating mix. I’ve tried it—it’s wild.
Serving Ideas & What to Pair It With
These baked artichokes are solid on their own, but if you want to make a whole thing out of it, here’s what works:
Dip them in warmed marinara or spicy aioli.
Serve alongside grilled chicken or baked salmon.
Top a salad with these instead of croutons. Add arugula, shaved fennel, and a lemon vinaigrette. Boom.
They also make a killer side dish for holiday dinners, potlucks, or weekend cookouts. People always ask for the recipe, and when they find out it’s gluten free—they’re shook.
How to Store & Reheat
If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days.
To reheat, skip the microwave. Pop them in the oven or toaster oven at 375°F for 8–10 minutes to bring the crunch back. You can even hit them with the broiler for the last minute.
Freezing? I wouldn’t. The texture suffers. These are best fresh.
Final Thoughts from My Kitchen
I’ve made a lot of gluten-free appetizers over the years, and most of them try too hard. Too many steps. Too many fake ingredients. These baked Parmesan-crusted artichokes are different.
They’re simple, real, and totally satisfying. You get crunch. You get flavor. You don’t get left out if you’re gluten free.
I’ve served these to folks who didn’t even know what gluten was, and they came back for seconds. That’s the goal, right?
Whether you’re cooking for someone with dietary restrictions or just want to eat something that tastes amazing without deep frying, give this one a shot.
They’re quick enough for a weeknight… but fancy enough for company.
Print
Gluten Free Parmesan-Crusted Artichokes (Baked)
- Total Time: 35 minutes
- Yield: 4 servings (as an appetizer or side)
- Diet: Gluten Free
Description
These crispy baked artichoke hearts are coated in a cheesy, gluten free crust and oven-roasted until golden. Perfect for snacking, parties, or topping salads, they’re crunchy, savory, and 100% gluten free without sacrificing flavor. No frying, no weird ingredients—just simple pantry staples and fresh flavor.
Ingredients
Main Ingredients
2 cans (14 oz) of whole artichoke hearts (in water or brine, not marinated)
→ Drain and pat dry. Real dry. If they’re wet, they won’t crisp.2 large eggs
→ These help the coating stick. Room temp eggs stick better than cold ones.1 cup freshly grated Parmesan cheese
→ Not the stuff in the green can. Use real Parm—grated by hand or food processor.3/4 cup gluten free breadcrumbs
→ I like using a mix of almond flour and store-bought GF breadcrumbs. Adds texture.1/2 teaspoon garlic powder
→ Not garlic salt. Just enough to bring some low-key savoriness.1/2 teaspoon onion powder
Salt and cracked black pepper to taste
Olive oil spray or a small amount of avocado oil
→ You’ll mist or drizzle it before baking to help with browning.
Optional (But Worth It)
Fresh parsley, chopped
→ Sprinkle on at the end for a little color and brightness.Lemon wedges
→ A squeeze before serving adds a bright contrast to the cheese.
Instructions
1. Preheat and Prep
Set your oven to 425°F. Line a baking sheet with parchment paper or foil and spray it lightly with olive oil. You want a hot surface ready to crisp these babies up.
2. Drain and Dry the Artichokes
Drain your canned artichokes and pat them dry—really dry. Use paper towels and press gently to get the moisture out. Wet artichokes equal soggy crust.
If you’re working with whole hearts, slice them in half lengthwise. It gives you more surface area for crisping.
3. Make Your Dipping Stations
Set up two bowls:
Bowl 1: Whisk your eggs until smooth.
Bowl 2: Mix Parmesan, gluten-free breadcrumbs, garlic powder, onion powder, salt, and pepper.
4. Bread the Artichokes
One at a time, dip each artichoke half in the egg, then into the cheesy breadcrumb mix. Press lightly so it sticks. Lay it flat on your baking tray.
Don’t crowd the tray. Give each piece breathing room so it crisps up instead of steaming.
5. Bake
Give the tops a quick spray of olive oil, or drizzle with a bit of avocado oil.
Slide the tray into your oven for 18–22 minutes, flipping once halfway. You want a deep golden crust.
If they aren’t browning enough by minute 18, turn on the broiler for the last 1–2 minutes—but don’t walk away. They can burn fast.
6. Serve Hot
Sprinkle with chopped parsley and give them a little lemon squeeze if that’s your thing. Serve ‘em warm while they’re still crunchy.
Notes
Make sure your artichokes are well-dried before breading.
Use fresh-grated Parmesan for best texture and flavor.
These are best served warm straight out of the oven.
To add variety, toss in a pinch of Italian seasoning or smoked paprika to the coating.
Use almond flour in place of breadcrumbs for a grain-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish
- Method: Baking
- Cuisine: American / Gluten Free
Nutrition
- Serving Size: Approximately 5–6 artichoke halves per person
- Calories: 215 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
