Crispy Baby Artichoke Hearts

You guessed it! Today’s ingredient? Artichokes.

In this week’s MasterChef Canada, we were thrown into the classic tag-team challenge: three Italian dishes in just sixty minutes. Let’s just say my artichokes didn’t exactly shine that day — I had no idea what I was doing! But that challenge pushed me out of my comfort zone, and eventually led me here, to this redemption dish.

These crispy baby artichoke hearts are everything I wished mine had been: golden, crunchy, and a little bit fancy, but without trying too hard. They’re finished with anchovy-Parmesan breadcrumbs for a savoury punch, and plated over a tangy lemon-chive yogurt.

And if baby artichokes aren’t in season, or you just can’t be bothered with all that trimming? Grab a can. This recipe works beautifully either way.

Crispy Baby Artichoke Hearts with Anchovy Breadcrumbs and Lemon-Chive Yogurt

Serves: 2–4 as an appetizer or side dish
Total Time: 30 minutes

Ingredients

Artichokes

• 6 baby artichokes or 1 can (14 oz / 398 ml) artichoke hearts — about 8–10 hearts, drained and patted very dry
• 1 lemon
• Olive oil, enough to coat the bottom of a cast iron pan
• Kosher salt

Breadcrumbs

• 2 tbsp butter
• 1 anchovy fillet, minced
• ½ cup panko
• ⅓ cup finely grated Parmesan
• Salt and pepper to taste

Lemon-Chive Yogurt Sauce

• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp finely chopped chives
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 450°F.
2. Prep the artichokes:
   For fresh baby artichokes, remove the tough outer leaves, trim the tops and stems, and quarter lengthwise. Scoop out the choke if there is one, then place the quarters in a bowl of cold water with the juice of 1 lemon to prevent browning.
   If using canned artichoke hearts, drain well, pat completely dry with paper towel, and slice in half lengthwise.
3. Brown the artichokes:
   Heat a cast iron pan over high heat with enough olive oil to coat the bottom.
   
   For fresh artichokes: Add them cut-side down and season with salt. Brown the first two cut sides, about 3–4 minutes per side, then flip onto their back (outer leaf side).
   
   For canned artichokes: Brown the cut side only until deeply golden, 4–5 minutes. They may take slightly longer to sear but will need less time in the oven since they’re already cooked.
4. Roast until tender and crisp:
   Transfer the pan to the oven and roast for 10–15 minutes, flipping once halfway through, until the artichokes are deeply golden and crisp on the outside and tender inside.
   (For canned artichokes, start checking around 8–10 minutes.)
5. Make the breadcrumbs:
   In a small skillet, melt the butter with the anchovy until it dissolves and butter just starts to brown. Add panko and cook, stirring, until golden and crisp. Remove from heat and stir in Parmesan, salt, and pepper.
6. Make the yogurt sauce:
   Stir together the yogurt, mayo, chives, garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.
7. Assemble:
   Spread a generous spoonful of the yogurt sauce on a plate. Top with the artichokes and scatter with anchovy–Parmesan breadcrumbs. Finish with a dusting of Parmesan, lemon zest, and extra chives.

Notes

• Canned artichokes may need a longer stovetop sear and shorter oven time — they’re already cooked, so focus on crisping the exterior.
• Fresh artichokes benefit from a slightly longer roast to ensure the centers are tender.
• For an extra golden finish, broil for the final minute before serving.

Shopping List

⬜ 6 baby artichokes or 1 can (14 oz / 398 ml) artichoke hearts
⬜ 2 lemon
⬜ Olive oil
⬜ Kosher salt
⬜ Butter
⬜ Anchovy fillet
⬜ Panko breadcrumbs
⬜ Parmesan cheese
⬜ Greek yogurt
⬜ Mayonnaise
⬜ Chives
⬜ Garlic
⬜ Salt and pepper
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