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Gluten Free Baked Artichoke Hearts

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Sides


The best gluten free baked artichokes with a layer of delicious marinara.


  • 1 (25 oz) jar of marinara
  • 3 (14 oz) cans of quartered artichoke hearts, drained
  • 1 + 1/4 cup gluten free Italian-style breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 tbsp Italian seasonings
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Pinch of red pepper flake
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves of garlic


  1. Allow your artichokes to drain for a few minutes.
  2. Meanwhile, in a large bowl mix together your breadcrumbs, parmesan, Italian seasonings, salt, pepper, and red pepper flakes.
  3. In a separate bowl, whisk together the olive oil, lemon juice, and minced garlic. 
  4. Preheat your oven to 325°F.
  5. Spread your jar of marinara sauce across the bottom of a 9×13″ baking dish. Lay out one layer of artichoke hearts, sprinkle with half of the breadcrumb mixture (artichokes should be almost entirely covered), and drizzle with half of the olive oil and lemon juice mixture. Repeat for a second layer of artichokes, breadcrumbs, and olive oil mixture.
  6. Cover with foil and bake for 30 minutes. Increase oven temperature to 375°F, uncover, and bake for another 25-30 minutes, or until the top is slightly browned. Serve and enjoy; leftovers can be reheated at 375°F until heated through.