These low carb 3-ingredient artichoke bakes are the kind of warm, bubbly appetizer that disappears the minute they hit the table. My aunt brought a pan of these to every spring gathering—Easter, baby showers, even little backyard get-togethers—and there was never a crumb left. They’re simple enough for a busy weeknight, but feel special enough for company: tender artichoke hearts, covered in melty cheese and a sprinkle of herbs, baked until the edges are crisp and golden.
Serve these artichoke bakes hot, right out of the oven, on a simple white platter so the golden cheese really stands out. They’re lovely alongside a crisp green salad, a veggie tray with ranch, or a light soup if you’re turning appetizers into a casual meal. For gatherings, I like to set out toothpicks or small forks so people can easily grab a piece, and pair them with sparkling water, white wine, or iced tea. They’re rich and satisfying on their own, so you don’t need bread or crackers, which keeps everything low carb.
Low Carb 3-Ingredient Artichoke Bakes
Servings: 6
Ingredients
2 (14-ounce) cans quartered artichoke hearts, drained and patted very dry
2 cups shredded mozzarella cheese (or low-moisture Italian blend), packed
1 tablespoon dried Italian seasoning (or dried mixed herbs such as basil, oregano, and parsley)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a standard muffin pan or line a baking sheet with parchment paper for easier cleanup.
Drain the canned artichoke hearts very well, then pat them dry with paper towels. This step helps them roast instead of steam and gives you those nice crispy, golden edges.
In a medium bowl, toss the dried artichoke hearts with the dried Italian seasoning until the herbs are evenly distributed over all the pieces.
Arrange the artichoke hearts in a single layer in the muffin cups (about 4–5 pieces per cup) or in small mounds on the prepared baking sheet, keeping the pieces close together so they form little “bakes.”
Top each mound of artichokes generously with shredded mozzarella, pressing the cheese down lightly so it hugs the artichokes. Make sure the artichokes are mostly covered; this helps the cheese melt into a bubbly, golden cap with crisp edges and a tender center.
Bake in the preheated oven for 15–20 minutes, or until the cheese is fully melted, bubbling, and deep golden brown around the edges. If you like extra crisp tops, you can switch to broil for the last 1–2 minutes, watching closely so they don’t burn.
Remove from the oven and let the artichoke bakes rest in the pan for about 5 minutes. This helps them set up a bit so they’re easier to lift out in one piece.
Use a small spatula or butter knife to gently loosen each artichoke bake from the pan and transfer to a serving plate. Sprinkle with a pinch more dried herbs if you’d like, and serve warm while the cheese is still gooey in the center and lightly crisp on the edges.
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