Keto Parmesan Baked Artichoke Hearts

Tender artichoke hearts baked with a flavorful parmesan cheese, lemon and garlic topping!

Parmesan Baked Artichoke Hearts-Keto and Low Carb

Download FREE COPY OF

Easy Keto Dinners eBook

15 Easy Keto friendly dinners made in 30 minutes or less!

One of my favorite dishes is Clams Oreganata, which was the inspiration for this recipe.  I make a simple, but very flavorful topping of parmesan cheese, fresh lemon zest and juice, minced garlic with a drizzle of olive oil.

These tender and flavorful juicy bites of artichoke are so delicious!  They are truly little culinary gems.  

This is such a great Keto side dish to make and serve along side just about any protein!

Low carb Baked Parmesan Artichoke Hearts are sure to impress anyone you serve them to! They’re so quick and easy to make but they look like you ordered them from a 5-star restaurant!

What’s in Parmesan Baked Artichoke Hearts

*Exact measurements are listed in the recipe card below.

How to Make Parmesan Baked Artichoke Hearts

Preheat oven to 400F and place a rack in the upper 2/3 slot of your oven.

Rinse the artichoke hearts well, cut each in half, giving you about 38 halves. Dry the artichoke hearts on paper towels, cut side down, while you mix the topping.

Mix the almond flour, garlic, parmesan cheese, salt, pepper, parsley, lemon juice and zest in a bowl.  

Place the artichoke hearts in a 9″ x 9″ glass or ceramic baking dish that has been sprayed with non-stick spray, cut side up.  

Spoon the mixture over the tops of each artichoke heart.

Drizzle olive oil over the tops and bake for 15 minutes.  

Remove from the oven, increase the temperature to 425F and drizzle more olive oil over the top.  Then bake for another 5 minutes or until slightly golden.  

Allow to cool slightly before serving with a squeeze of fresh lemon over the tops.

If you love low carb artichoke recipes, you’re going to love this Artichoke Spinach Chicken Casserole and this Artichoke Spinach Stuffed Salmon!

Tips for Keto Artichoke Hearts

  • When you’re preparing these to bake, really work in the garlic, parmesan mixture to the folds in the artichoke. It will hold on to it better while baking.
  • Please use a good quality olive oil when baking this recipe. The olive oil acts almost as a dressing for these artichokes so you’ll want the nice flavor of a quality oil.
  • Though not traditional, a lot of people love to melt mozzarella over the tops of them right before removing from the oven. I’ve never done this before but it sounds delicious, so I’ll try that with my next batch.
  • Even though these artichokes heart are perfect served just they way they are as a Keto side dish, you can also serve them as an appetizer with you favorite low carb dipping sauce or dressing. Try this Creamy Garlic Italian Dressing or this Homemade Caesar Dressing with them.

Note:  The 16 ounces of artichoke hearts does not include the liquid that comes in the jar/can.  I was able to get 38 artichoke halves from the 26 ounce jar of artichoke hearts I used.  The size of the artichoke hearts could vary by package/manufacturer.

What are the Carbs in Artichoke?

If you’re wondering if artichokes are Keto, they certainly are! With only approximately 5 grams of carbs per 1/2 cup serving, artichokes make a excellent choice for low carb veggies.

More Low Carb and Keto Side Dishes

20 Easy Keto Recipes Cover Thumbnail
garlic butter steak bites recipe card

Download FREE COPY OF

20 Easy Keto Dinners eBook

Easy and delicious Keto recipes that anyone can make!

Parmesan Baked Artichoke Hearts-Keto and Low Carb

Keto Parmesan Baked Artichoke Hearts

Tender artichoke hearts baked with a flavorful parmesan cheese, lemon and garlic topping!
5 from 3 votes
Author: Julianne
Servings 6
PREP 5 minutes
COOK 20 minutes
TOTAL 25 minutes

Ingredients
 

Instructions
 

  • Preheat oven to 400F and place a rack in the upper 2/3 slot of your oven.
  • Rinse the artichoke hearts well, cut each in half, giving you about 38 halves.Dry the artichoke hearts on paper towels, cut side down, while you mix the topping.
  • Mix the almond flour, garlic, parmesan cheese, salt, pepper, parsley, lemon juice and zest in a bowl.  Place the artichoke hearts in a 9" x 9" glass or ceramic baking dish that has been sprayed with non-stick spray, cut side up.
  • Spoon the mixture over the tops of each artichoke heart. Drizzle olive oil over the tops and bake for 15 minutes.  Remove from the oven, increase the temperature to 425F and drizzle more olive oil over the top.  Then bake for another 5 minutes or until slightly golden.
  • Allow to cool slightly before serving with a squeeze of fresh lemon over the tops.

Recipe Notes

The 16 ounces of artichoke hearts does not include the liquid that comes in the jar/can.  I was able to get 38 artichoke halves from the 26 ounce jar of artichoke hearts I used.  The size of the artichoke hearts could vary by package/manufacturer.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Side Dish
Cuisine American
Calories 114kcal
Nutrition Facts
Keto Parmesan Baked Artichoke Hearts
Amount per Serving
Calories
114
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
7
g
2
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

Rate this Recipe

Bible verse of the day

It is the LORD your God you must follow, and him you must revere. Keep his commands and obey him; serve him and hold fast to him.
5 from 3 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. 5 stars
    I made half of recipe tonight. Wow. It was delicious. I didn’t change anything except wasn’t able to get much juice from lemon and didn’t get the much of the peels grated. It was fabulous. Thanks.

  2. I would love to bring this as a dish for Easter dinner, but my sis-in-law has a severe but allergy. Is there a good sub for the almond flour, or could I leave it out entirely?

    1. The almond flour acts as a breading type crumble topping. Maybe try just using crushed pork rinds and parm.

  3. 5 stars
    Love Artichoke hearts on the grill (actually having some now leftover from last night)!! Going to try this recipe this weekend!!! Can’t wait!

      1. OMG!!!! Made them last night – couldn’t wait for the weekend – THEY ARE AWESOME!!!! Going to make again this weekend and add a little bit of red pepper to to the topping – to give them more ‘zip’. But they are WONDERFUL they way they are! Actually having the leftovers for lunch today. :o) Thanks again for sharing.