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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 Tieghan! I am obsessed with your recipes and VIDEOS! Can I use artichoke bottoms instead? Sometimes the leaves are too tough. Thanks so much.
Hey Noreen,
You are going to want to use jarred artichokes for this recipe:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hello Tieghan,
While I have made many of your recipes, many of them delicious, please don’t describe a full-on mistake of adding 2 eggs and no amounts for sesame seeds as a typo. Please employ a greater attention to proofreading before you post recipes. Perhaps the addition to an editor would be a helpful enhancement to your team. I have noticed similar errors in other posted recipes. Please do better.
You sound incredibly smug and arrogant, “Lynn”. Do you feel superior now?
This blog has a “contact us” form. Perhaps you could have privately shared your “concern”? I guess that would have defeated the purpose of a deliberate public shaming though, huh? Please do better.
What do we do with the eggs?
Hey Holly,
You can ignore the eggs, those were a typo. I hope you love this recipe! xx
What are the eggs for? I missed that in reading the recipe. Thanks!
Hey Barb,
So sorry, the eggs were a typo and have been removed from the ingredient list. I hope you’ll give this recipe a try! xx
Eggs?? Assuming the artichokes are dunked in the beaten eggs before dredging with the panko mixture?
Makes sense. That’s what I will do.
Hey Dawn,
So sorry, the eggs have been removed from the ingredient list, those were a typo! I hope you love this recipe, please let me know if you give it a try! xx
What do you do with the beaten eggs.
What is quantity of sesame seeds?
Hey Maureen,
So sorry for any confusion, you are going to use 2 tablespoons of sesame seeds and ignore the eggs, those were a typo! xT
I don’t fave a food processor. Would a blender work?
Hey Christine,
Totally, that will be just fine for you to use! Please let me know if you have any other questions, I hope this turns out well for you! xx
You mention sesame seeds in the instructions, but not in the ingredients. How much please? Making this tonight for visiting friends, as it sounds delicious!
Hey Christina,
You are going to use 2 tablespoons of sesame seeds. Please let me know if you have any other questions! xT
Eggs not mentioned in directions?
Hey Laura,
So sorry, the eggs were a typo, I removed them from the list:) Please let me know if you have any other questions! xT
I can’t wait to try this one. I might swap out the feta for goat cheese.
Sounds like a great idea!! Let me know if you give the recipe a try Lauren!!
Am I correct that the artichokes need to be drained and possibly patted dry? Then dipped in beaten egg followed by dredging in the breadcrumb mixture? These sound delicious.
She says to coat in olive oil (to help coating to stick) then dredge in breadcrumb mix, no egg required.
Hey Lori,
You can follow the recipe as written, I removed the eggs from the ingredients, those were a typo. Please let me know if you have any other questions! xx
The artichokes look amazing! Have you tried air frying them? That might be great! Debbi
Thanks so much Debbi!! I’ve never tried air frying these but you could certainly give it a try! Please let me know if you have any other questions! xT
Have you ever tried with the marinated artichokes? Love them and want to try.
Hey Warren,
So sorry, I’ve not tested this, but don’t see why you couldn’t use them! Let me know if you give this recipe a try, I hope you love it!! xx
This looks delicious but when do we use the 2 eggs?
Thanks so much Patty!! You can ignore the eggs, there’s no eggs in this recipe. I hope you love this!! xx
In the recipe it mentions sesame seeds, but not how much?
Thank you!
Kristen
Hey Kristen,
You are going to use 2 tablespoons of sesame seeds. Please let me know if you have any other questions, I hope you love this recipe! xx
In the recipe it says 2 beaten eggs in the ingredients, how do they get used in the recipe?
Thanks, Lisa
My question, also!
Also, how much sesame seeds are needed? I don’t see it included in the ingredients list.
Hey Leah,
You are going to use 2 tablespoons of sesame seeds. Please let me know if you have any other questions! xx
Hey Suzanne,
You can ignore the eggs, no eggs in this recipe! Let me know if you have any other questions! xx
My guess, based on other recipes, is that you coat the artichokes in the egg before dredging in the dry mix to help it adhere. Can’t wait to try this one!
Thanks Erin!! The eggs were a typo, I removed them from the ingredient list! xT
Hey Lisa,
There are no eggs in this recipe:) Please let me know if you give this recipe a try, I hope you love it! xx
My guess is step three “dredge through the crumbs” means dip the oil coated artichoke in flour; then in the beaten egg; then the panko. Although given the oil on the artichoke, it’s possible the flour and egg are unnecessary.
Hey Cindy,
So sorry for any confusion, the eggs were a mistake, I removed them from the recipe so you can follow everything as written now:) xT