Get ready for your taste buds to do a happy dance when you make this delicious baked garlic parmesan artichoke hearts recipe. It is seriously amazing but, even more importantly, totally easy to make with your hands-on time at only 5 minutes. Who says awesome food has to be complicated or difficult?

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[bctt tweet=”Who says awesome food has to be complicated? Get ready to wow your taste buds with this delicious baked garlic parmesan artichoke hearts recipe.” username=”diyadulation”]

Growing up I was a crazy picky eater. I don’t mean crazy like I would only eat chicken nuggets. Crazy as in, I loved salads, fruits, and vegetables, but would balk at anything that even contained pepper. That might sound awesome but it led to a lot of headaches for my mom.

One meal she could make that I always loved was steamed artichoke. We didn’t have it often but when we did I was in Heaven. It was about as plain a meal as a picky eater like me could get. She didn’t season the artichokes, she just steamed them whole and then we would dip the petals in melted butter. It was amazing!

The spikes around the hearts always freaked me out though, so mom always got that part of my artichoke. Fast forward 20+ years and now I can’t get enough of them. From the delicious side dish at a local eatery (Grand Finale) that inspired this dish to dipping chips in a decadent spinach-artichoke dip, I’m down to eat artichoke hearts all day long. Luckily that a total possibility with this inexpensive and easy side dish.

 

Garlic Parmesan Artichoke Hearts Ingredients

• 24 ounces Jarred Quartered Artichoke Hearts in Water
• 2 teaspoons Garlic Powder
• 2 tablespoons Butter, divided
• 3/4 cup Shredded Parmesan Cheese
• Panko Bread Crumbs

Step 1

First, preheat your oven to 350° Fahrenheit.

 

Step 2

Next, strain your quartered artichoke hearts in a strainer or colander, shaking as much water from them as possible.

 

Step 3

Then, dry your quartered artichoke hearts further with paper towels. I like to lay out paper towels, then place individual artichoke quarters on them, and lastly pat them dry with additional paper towels.

 

Step 4

After the quartered artichoke hearts are dry, place them in a glass mixing bowl.

 

Step 5

Add your garlic to the artichoke hearts and mix with a rubber spatula gently to coat the artichoke hearts.

 

Step 6

Set garlic artichokes to the side and spray a glass baking dish with oil.

 

Step 7

Begin layering ingredients in your baking dish starting with the artichoke hearts and then sprinkling cheese.

 

Step 8

Next, cube 1 tbsp of butter and place them throughout the cheese and artichoke hearts.

 

Step 9

Continue layering until all of your artichoke hearts, cheese, and butter are in the baking dish.

 

Step 10

Lastly, sprinkle bread crumbs over the top of the dish.

 

Step 11

Cover your baking dish with foil and bake at 350° Fahrenheit for 20 minutes.

 

Step 12

Then carefully remove the foil from the dish and bake an additional 10 minutes.

 

Serve this delicious baked garlic parmesan artichoke hearts recipe as a side to some delicious pork chops or steaks. The artichoke hearts are so delicious and the crunch from the bread crumbs give this dish an added layer of texture that your mouth will flip for. If you’ve never tried artichoke before, this is the perfect easy recipe to start with. It is total proof that artichoke is for more than making chip dip with.

Yield: 6 Servings

Baked Garlic Parmesan Artichoke Hearts Recipe

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 24 ounces Jarred Quartered Artichoke Hearts in Water
• 2 teaspoons Garlic Powder
• 2 tablespoons Butter, divided
• 3/4 cup Shredded Parmesan Cheese
• Panko Bread Crumbs

Instructions

1. First, preheat your oven to 350° Fahrenheit.
2. Next, strain your quartered artichoke hearts in a strainer or colander, shaking as much water from them as possible.
3. Then, dry your quartered artichoke hearts further with paper towels.
4. After the quartered artichoke hearts are dry, place them in a glass mixing bowl.
5. Add your garlic to the artichoke hearts and mix with a rubber spatula gently to coat the artichoke hearts.
6. Set garlic artichokes to the side and spray a glass baking dish with oil.
7. Begin layering ingredients in your baking dish starting with the artichoke hearts and then sprinkling cheese.
8. Next, cube 1 tbsp of butter and place them throughout the cheese and artichoke hearts.
9. Continue layering until all of your artichoke hearts, cheese, and butter are in the baking dish.
10. Lastly, sprinkle bread crumbs over the top of the dish.
11. Cover your baking dish with foil and bake at 350° Fahrenheit for 20 minutes.
12. Then carefully remove the foil from the dish and bake an additional 10 minutes.

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More Ideas You’ll Love:

• Cheesy Crispy Baked Asparagus
• Creamy Homemade Macaroni and Tomatoes
• Easy and Healthy Lemon Dill Cucumber Chips
• Easy Spinach Artichoke Dip Recipe – Cookies, Coffee, and Crafts

Macaroni pasta is for a whole lot more than mixing with cheese. Ready to skip the traditional macaroni and cheese and try something new? This homemade macaroni and tomatoes is a delicious alternative recipe to make with macaroni noodles!

Affiliate links may be used in this post. Ordering a product through these links may result in a commission. Read the full disclosure here.

 

[bctt tweet=”Macaroni pasta is for a whole lot more than mixing with cheese. Skip the traditional macaroni and cheese and try this delicious homemade macaroni and tomatoes!” username=”diyadulation”]

I actually can’t believe it’s taken me so many years to write this recipe. I literally grew up on this stuff and still enjoy it all the time. In fact, even my kiddos love this delicious side dish. My youngest asks for the leftovers for lunch… by themselves. That’s how good they are.

The only way this homemade macaroni and tomatoes tastes better is when my momma makes it because that means I don’t have to cook. Unfortunately, that’s not an option much since I now have a family of my own and live in another state than my mom. Instead I suck it up and make it myself to get my fix and pass down a delicious family favorite to my own kids.

If you’re looking for an awesome side dish to bring to your next pitch-in or simply ready to change of the dinner menu, this homemade macaroni and tomatoes is sure to be your next go-to recipe!

 

Macaroni and Tomatoes Ingredients

• 16 oz. Macaroni
• 1/2 Cup of Butter (1 stick)
• 3 Cups of Canned Whole Tomatoes
• 28 oz Can of Pureed Tomatoes
• Salt and Pepper to Taste

Step 1

First, cook your macaroni noodles according to the package directions or you can be a rebel like me and just boil the noodles in some water until tender.

 

Step 2

After your macaroni is cooked, strain the noodles and set aside.

Tip:

• I like to run cold water over mine in the strainer. This stops the noodles from cooking further and also washes off the extra starch that makes them stick together.

 

Step 3

Add 1/2 cup of butter to the pot that you used to cook your macaroni noodles and melt it over medium heat.

 

Step 4

Once your butter is melted, add your cooked and strained macaroni noodles back to the pot.

 

Step 5

Next, add in your cans of whole tomatoes and your pureed tomatoes.

Note:

• I used home canned whole tomatoes but the canned tomatoes from the store work as well.

 

Step 6

Stir the mixture together in the pot then bring to a boil, stirring frequently.

 

Step 7

Continue boiling for 5 minutes then stir in salt and pepper, reduce heat, and simmer (covered) for an addition 10 minutes. Be sure to stir the mixture occasionally while it simmers.

Note:

• I don’t use much salt and pepper. A few dashes of each into the pot.

 

Step 8

Serve as a side dish with a family-favorite dinner!

 

I seriously love this homemade macaroni and tomatoes. It’s creamy and tart plus it brings back memories of my childhood dinners. Don’t forget to share the love with your friends and family! Take this easy side dish to your next BBQ, family reunion, or even a holiday dinner for a quick side that everyone will devour.

 

Homemade Macaroni and Tomatoes

Print

Cook Time 25 minutes

Total Time 25 minutes

Ingredients

• 16 oz. Macaroni
• 1/2 Cup of Butter (1 stick)
• 3 Cups of Canned Whole Tomatoes
• 28 oz Can of Pureed Tomatoes
• Salt and Pepper to Taste

Instructions

1. First, cook your macaroni noodles according to the package directions or you can be a rebel like me and just boil the noodles in some water until tender.
2. After your macaroni is cooked, strain the noodles and set aside.
3. Add 1/2 cup of butter to the pot that you used to cook your macaroni noodles and melt it over medium heat.
4. Once your butter is melted, add your cooked and strained macaroni noodles back to the pot.
5. Next, add in your cans of whole tomatoes and your pureed tomatoes.
6. Stir the mixture together in the pot then bring to a boil, stirring frequently.
7. Continue boiling for 5 minutes then stir in salt and pepper, reduce heat, and simmer (covered) for an addition 10 minutes. Be sure to stir the mixture occasionally while it simmers.
8. Serve as a side dish with a family-favorite dinner!

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More Ideas You’ll Love:

• Easy and Frugal Yellow Mushroom Rice
• Rich and Decadent Sauteed Portabello Mushrooms Recipes
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