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Embracing springtime a bit early here with these quick and delicious Baked Artichokes with Honey Whipped Feta. Baked instead of fried, these Panko-coated artichokes are served over sweet and creamy honey-whipped feta cheese. This is the simplest of appetizers, yet so amazingly GOOD. Serve this dish at all of your upcoming spring dinners, Easter, Mother’s Day, or anytime you need a yummy snack! This is the perfect appetizer for all occasions.

Baked Artichokes with Honey Whipped Feta |

I’m one of those people who always forgets about artichokes and only cooks with them a handful of times throughout the year. It’s dumb because my mom and I love artichokes. But my dad doesn’t care much for them, so I guess that’s why I tend to not use them often.

Again probably not the smartest move. I know so many of us love artichokes. Anyway, before I left for New York I was thinking about dishes I enjoy at restaurants here in New York. Many times we’ll order fried artichokes as a starter and I always find them so delicious.

Typically artichokes are paired with a mayo-based sauce, but I don’t love that. I thought about what I do love, and of course, a creamy whipped feta sauce came to mind.

Baked Artichokes with Honey Whipped Feta |

Here details

Since I avoid frying food whenever possible, I decided to bake these with breadcrumbs to achieve the yummy crispiness we all enjoy.

The breading is a mix of Panko breadcrumbs, sesame seeds, and spices. I love to use paprika, dried thyme, or sometimes rosemary. Then garlic, onion powder, and a pinch of cayenne too.

Baked Artichokes with Honey Whipped Feta |

Toss the artichokes with olive oil, this will help the coating stick. Then dredge each artichoke half through the crumbs, just like you’d make breaded chicken! Then drizzle with olive oil and bake!

Moving on to the feta sauce, which as you might imagine is delicious and rather addicting. It’s just feta cheese whipped together with cream cheese (for creaminess), honey, garlic, lemon, and a pinch of black pepper.

This is easiest to do in a food processor.

Baked Artichokes with Honey Whipped Feta |

What’s great about the feta is that you can make it way in advance and just keep it in the fridge until serving time. I would recommend bringing it back to room temperature before you serve it for the very best flavor.

When the artichokes are ready, you can serve them up with the feta on the side for dipping, or drizzle the feta over the artichokes. Delicious either way of course!

Could not be easier, but don’t let the ease fool you, this recipe is always such a crowd-pleaser.

We all need effortless appetizers to help make entertaining stress-free. Whether it’s just with family, or a group of friends, easy entertaining is always appreciated! And everyone will love these!

Baked Artichokes with Honey Whipped Feta |

Looking for other appetizer recipes? Here are a few ideas: 

Crispy Rice Spicy Tuna Stacks

Honey Whipped Feta with Garlic Herb Roasted Olives

Charred Baby Bell Peppers with Burrata

Everything Ranch Cheese and Pretzel Snack Mix

Baked Buffalo Chicken Egg Rolls

Lastly, if you make these Baked Artichokes with Honey Whipped Feta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked Artichokes with Honey Whipped Feta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Calories Per Serving: 196 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Whipped Feta


  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
    2. Add the Panko bread crumbs, sesame seeds, paprika, dried herbs, onion powder, garlic powder, salt, and pepper to a shallow bowl. Pour the olive oil into a separate bowl. Add the artichokes and toss well to coat.
    3. Dredge the artichokes through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 15 minutes, then flip and bake another 10-15 minutes, until crisp all around.
    4. Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. Add cayenne to taste. The feta can be kept in the fridge for up to 3 days. 
    5. Serve the baked artichokes with the feta for dipping or drizzle over top. ENJOY!
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  1. Hey, do you think I could bake these in the morning, then heat them in the airfryer later in the day?
    Or would they be too fragile?

    1. Hey Maggie,
      Unfortunately, I don’t think that would be the best idea. Please let me know if I can help in any other way, I hope you love this recipe! xx

  2. I’m planning to make these for a dinner party. I see that you show a wire rack in your baking sheet…does using a rack make them crispier? Also, if you use a rack do you have to flip them? Would it be beneficial to bake them in a convection oven at a slightly lower temperature?

    1. Hi Tamara,
      If you have a wire rack to use, great, if not you don’t need one:) Yes, you are going to flip them in step 3. I didn’t bake on convection, so I would just follow the recipe as written for best results. Let me know if I can help in any other way! xx

    1. Hey Andrea,
      You are adding the lemon juice in step 4 with the whipped feta. Please let me know if you have any other questions, I hope you love this recipe! xx

  3. Just discovered your website and your recipes sound incredibly delicious. I can’t wait to try them.

  4. 5 stars
    Made this to take to a girl’s night-everyone raved! So easy-so delicious! I could eat the dip with a spoon. Have extra dip left and my husband doesn’t like artichokes so thinking I may try to do the same crust recipe but on zucchini to have a snack with a movie this weekend.

    1. Hey Sarah,
      Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! Love the zucchini idea! xT

    1. Hey Bobbi,
      Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

  5. Soooo good!! This was my first time cooking with artichokes. Obsessed. The sauce is essential and sooo yummy!! I added some lemon zest to my bread crumbs and put the juice in the sauce instead. Mmm will be making again!

    1. Hey Meghan,
      Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx

  6. Any suggestions to keep the panko mixture on the artichoke? It was delicious but had a little trouble getting the panko to stick…

    1. Hey Sara,
      Thanks for giving this recipe a try! I would make sure the artichokes are nicely tossed in the oil to get the panko to stick. Please let me know if you have any other questions! xx

    1. Hey Sunny,
      Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx

  7. 3 stars
    This is the first recipe of yours that I wasn’t completely in love with so you are still rocking the averages ❣️ I had good fortune with the chokes holding the crumb mixture but the dip didn’t hold my interest. Next time I will add some dried dill to the crumbs versus the rosemary and thyme and do a homemade buttermilk ranch type dressing on the side. Thanks always for motivating me to try something new.

    1. Hey Debbie,
      Thanks so much for giving this recipe a try and sharing your feedback! Sorry to hear you didn’t love these! Let me know if you give them another try with a dip of your liking:) xx

  8. 5 stars
    I loved these!!! I used Greek yogurt instead of cream cheese for the feta dip and the consistency was perfect (plus a little lighter!) I misted olive oil over the top instead of drizzling and the breading was perfect. We’ve already made these twice this weekend!

    1. Hey Hannah,
      Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx

  9. 2 stars
    Our first HBH flop! The dip is absolutely delicious, but the artichokes didn’t bake up well and the panko mixture just fell off.

    1. Hi Korin,
      Thanks for making this recipe a try and sharing your feedback! So sorry to hear you didn’t enjoy the artichokes! Please let me know if there is anything that I can help with! xx

  10. The lemon juice isn’t listed in the recipe for the whipped feta. No wonder mine was so thick and not like the photo. Guess I’ll wing it by adding some. Also pepper wasn’t listed either, but it’s in the paragraph description.

    1. Hey Mary,
      Thanks for giving the recipe a try and sharing your feedback! You are going to use 1T of lemon in the whipped feta. Sorry about that! xT

      1. the lemon is listed in the directions to add to the panko seasoning mixture not to the whipped feta – seems like that needs to be updated

      2. So the tablespoon of lemon juice goes into the whipped feta and not the panko mixture? That makes so much more sense. You might want to update the recipe, I hadn’t read the comments before making it and couldn’t figure out why my whipped feta was so thick.

          1. Why didn’t you update the recipe, it still doesn’t say to add the lemon juice to the whipped feta leaving lots of people with too thick of a consistency for the whipped feta to be a dip?

          2. Hi Darria,
            Sorry about that, I will update it today, got lost in my list of things:) Happy Tuesday! xx

    1. Hey Jessica,
      Yes, that should be just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xx

    2. Terrible recipe! the panko mixture falls off the artichokes and burns in the oven. The “dip” is thick and sticky and nothing like anything you can dip breaded artichokes in. Sorry but – not going to do this one again!