This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
Ingredients
- Panko bread crumbs
- Sesame seeds
- Smoked or regular paprika
- Dried thyme, oregano, rosemary or mix
- Garlic powder, onion powder, lemon juice
- Kosher salt and black pepper
- sea salt
- Extra virgin olive oil
- Artichoke hearts in water
- Whipped Feta
- Feta cheese
- Cream cheese
- Lemon juice and lemon zest
- Honey
- Garlic
- Cayenne or chili flakes
Kitchen Supplies
- Baking sheet
- Parchment paper
- Shallow bowl
- Food processor
- serving dish
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this for my family the other evening as a side dish. I followed the directions exactly (including making sure the artichokes were dry before coating them in the olive oil). As others here have mentioned, the Panko bread crumbs stuck only to about half of each quartered artichoke heart piece. BUT, we all loved the flavor of this dish and the added texture from the Panko was wonderful. I will definitely be making this again, although I will try putting the bread crumbs briefly through my small food processor first. I’m also going to look for halved artichoke hearts instead of quartered, just to see how the flavor changes, if any.
Hey Lynn,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! So sorry to hear about the panko not sticking! xx
Tieghan, I forgot to add that your Honey Feta Sauce was beyond delicious! We all love d it! Seriously so good that I ate the small amount leftover with a spoon. Do you have any other recipes that you use it with? I will definitely be making this sauce forever!
Thanks so much Lynn!! Sure, you could drizzle over chicken or roasted potatoes, that would be delish!! xx
I had such a hard time getting the panko to adhere to the artichoke. Any tips? Did you use super fine panko?
Hey Laura,
Thanks for giving this recipe a try!! If your panko breadcrumbs are pretty course, I would try using a food processor to make them finer, that should help with the sticking! xT
The panko didn’t stick to the artichokes. Love the recipes, this was a miss.
Hey there,
Thanks for trying this recipe and sharing your feedback, so sorry to hear the panko didn’t stick for you! Let me know how I can help! xx
So delicious!!!!!
Hey Hali,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
Just wondering if you have tried using an air fryer to “bake” the crusted artichokes…
Hey Susan,
I’ve not tested this myself, but I bet it would work well for you! Let me know if you give the recipe a try, I hope you love it! xx
I am also confused about the eggs ?
This was clarified multiple times earlier in the comments. There are no eggs. That was a mistake, and has been explained.
Hi Tracy,
There are no longer eggs in the ingredient list, I removed those:) Please let me know if you have any other questions! xx
Looks amazing could you use frozen hearts??
Hey Elaine,
I would thaw them first and drain any liquids:) Let me know how this recipe turns out for you, I hope you love it! xx
A little confused about the process. In the notes you mention coating artichokes with olive oil to help the panko stick, but in the recipe you do it the opposite. Which way is correct?
Hi Anne,
You are coating the artichokes in olive oil in step 2, then the crumbs in step 3, and then a quick drizzle of olive oil for crispiness in step 3. Please let me know if you have any other questions, I hope you love this recipe! xx
I bet these artichokes and feta sauce would be delicious tossed with pasta!
Yum!! Let me know if you give the recipe a try Linda, I hope you love it! xx
These were fun to serve to friends! Everyone raved! No one knew exactly what what was in the dipping sauce but the bowl and plate were empty. Great recipe! Next time I’ll make a double batch.
Hey Robin,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
Hi Tieghan! I made the recipe, dipping in oil before the breadcrumbs. I just couldn’t get the breadcrumbs to stick to the artichokes. Any tips?
Hi Melinda,
Thanks for giving this recipe a try. Hmmm, the oil should really help the crumbs adhere to the artichokes. Did you use panko bread crumbs? Let me know how I can help! xx
I’m making these right now and I’m having the same problem with the Panko breadcrumb mix not sticking to the quartered artichoke hearts. Yes, the artichokes are well-drained and I’m using good quality olive oil. Could there possibly be a problem with the panko? Perhaps mine are too coarse if that’s even a possibility?
Hey Lynn,
So sorry to hear this! Sure, I think possibly the size of the panko could possibly be the issue. Try popping it in the food processor to see if that helps! xx
He needs to try this. The honey totally changes the flavor, as well as the addition of cream cheese. I suggest you not mention feta is even in it until after he tells you how much he loves it!
Thanks so much Jennifer!!
I like your style, Jennifer!
My husband hates feta (and yet we remain married). What’s a good alternative to compliment these gorgeous artichokes?
Hey Kell,
Lol goat cheese would also be a great option here! Let me know if you have any other questions, I hope you love this recipe! xx
Recipe calls for 2 beaten eggs but no mention of them in the directions ??
Hey Jane,
So sorry for any confusion, you can follow the recipe as written, the eggs were a typo and have been removed. Please let me know if you have any other questions! xx
How do you use the eggs in this recipe?
Hey Amy,
So sorry for any confusion, you can follow the recipe as written, the eggs were a typo and have been removed. Please let me know if you have any other questions! xx
No mention of what to do with the 2 eggs? In the above article it says to use the olive oil prior to coating in bread crumbs? Wouldn’t you use the beaten eggs? On the recipe card also instructions are unclear. Thank you!
I think she meant toss the artichokes in beaten eggs, then coat in panko mixture, drizzle with olive then bake. She will probably create video soon. I will use artichoke heart bottoms only…sometimes the small leaves are too tough.
Noreen, This is for canned artichoke hearts.
Hey Valerie,
So sorry for any confusion, you can follow the recipe as written, the eggs were a typo and have been removed. Please let me know if you have any other questions! xx