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.
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