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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.
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.
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.
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.
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!
Looking for other appetizer recipes? Here are a few ideas:
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
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.
Ingredients
- 1 1/2 cup Panko bread crumbs
- 2 tablespoons sesame seeds
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried thyme, oregano, rosemary, or a mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- kosher salt and black pepper
- 1/3 cup extra virgin olive oil
- 2 cans (14 ounces) artichokes hearts in water, halved or quartered
Whipped Feta
- 1 block (8 ounce) feta cheese
- 3 ounces cream cheese, at room temperature
- 2 teaspoons lemon juice
- 2-3 tablespoons honey
- 1 clove garlic, grated
- cayenne or chili flakes
Instructions
- 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!
Hi! Could you make these using frozen artichokes? Thanks!
Hi Elizabeth,
You would want to thaw, drain, and then REALLY make sure they are super dry before using them. Please let me know if you have any other questions! xT
Terrible!!! I should have known this wasn’t going to be very good when I read the ingredients. Feta cheese, cream cheese with a little lemon juice and honey blended in a food processor is not going to be smooth and pourable. It tasted pretty good but not smooth at all. I saw another comment where the person said there’s was very thick. You mentioned adding some olive oil. I tried this and it completely changed the taste…not in a good way. I used quartered artichokes, I probably should have used halves. The quarters where like littles pieces of panko crumbs after cooking. Not good at all.
Hi Fred,
So sorry to hear you didn’t enjoy this recipe. I ALWAYS make my feta sauce, did you use block feta or crumbled? Halved artichokes are great to use here:) Please let me know if I can help in any other way! xx
First time making these and I could seriously make a meal out of this. These came out so good! Thank you for sharing : )
Hey Alyssa,
Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
You didn’t say what to do with the lemon juice in the breading portion of the recipe! I guessed and sprinkled it over the artichokes before dipping them in the olive oil.
Hi there,
Thanks for making this recipe! Sorry about the confusion, I need to remove that lemon juice! I hope it was delish! xT
Can these be eaten at room temperature or are they best straight from the oven?
Hi Dawn,
I like to serve these warm, but room temp should be okay too! Let me know if you have any other questions, I hope you love this recipe! xT
My whip is a bit thick. What would be a good thinner or should I just whip it longer?
Hi there,
I would go ahead and strain in some olive oil to thin it out! I hope you love this recipe! xT
Can you tell me the temp and cook time for these in an air fryer? Making them for Easter!
Hi Stephanie,
So sorry, I have not tested this so I do not know the exact time and temp:) I’m sure it would work well for you! Let me know if you give this recipe a try! xT
What type of artichoke are you using. The ones here are green and tough.
The ones you use are they pre cooked?
Hey Gary,
I am using artichokes from a jar:) Please let me know if you have any other questions, I hope you love this recipe! xx