This creamy baked artichoke hearts and potatoes recipe combines tender roasted potatoes with briny artichoke hearts, a touch of heavy cream, and Pecorino. It's an easy, comforting side dish, and everything cooks in one sheet pan. Whether you're using canned or frozen artichoke hearts, this recipe delivers consistent results and pairs well with everything from roasted chicken to grilled fish.
For more artichoke recipes, try my sautéed artichoke hearts or artichoke and sun-dried tomato pasta.
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Quick Look: Creamy Baked Artichoke Hearts and Potatoes
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 60 minutes
🕒 Total Time: 1 hour, 10 minutes
👥 Servings: 4-6
📊 Calories: ~358 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based
👩🍳 Main Ingredients: Artichokes, potatoes, heavy cream
⭐ Difficulty: Easy-cook everyone in one sheet pan; little preparation
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Why You'll Love Creamy Baked Artichoke Hearts and Potatoes
Contrast and balance: The artichokes' slight acidity cuts through the cream's richness, and their fibrous texture pairs well with the tender potatoes.
Easy cleanup: Everything cooks in one sheet pan and requires minimal effort to prepare, making it an excellent side dish for a weeknight dinner and even the holidays.
Inexpensive: If you're looking to economize, especially during the holidays, this recipe is relatively inexpensive to make.
These creamy baked artichoke hearts and potatoes are another delicious way to dress up artichokes (or potatoes, depending on how you look at it).
It's a bit gratin-like, but instead of layering everything in a casserole dish, you spread the potatoes and artichokes in a pan and add the heavy cream near the end of the cooking time. Easy peasy.
This dish comes out slightly crispy, delicately creamy, and topped with salty Pecorino. It's a perfect side dish.
For more potato recipes, try my cheesy potato bake, herby potato salad, baked potato croquettes, Italian baked mashed potatoes, Italian potatoes and eggs, or sheet-pan sausage and potatoes.
Jump to:
- Quick Look: Creamy Baked Artichoke Hearts and Potatoes
- Why You'll Love Creamy Baked Artichoke Hearts and Potatoes
- Key Ingredients
- Variations & Substitutions
- How to Make Creamy Baked Artichoke Hearts and Potatoes
- Pro Tips
- Creamy Baked Artichoke Hearts and Potatoes FAQs
- Related Recipes
- Creamy Baked Artichoke Hearts and Potatoes
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Baby Yellow Potatoes: Best for creamy-based dishes, which retain their shape and texture.
- Garlic Powder: This infuses the potatoes better than fresh garlic.
- Canned Artichoke Hearts: Tender and woodsy, they complement the potatoes and the cream's slight sweetness. They're also easy to find in supermarkets.
- Heavy Cream: This adds extra creaminess, and it thickens as it cooks.
- Pecorino Romano: Provides a salty finish that pulls everything together.
Variations & Substitutions
➢You can use any potatoes you have on hand, but waxy ones work best for their creamier texture (yellow potatoes, Yukon Gold, Red Bliss, new potatoes, fingerlings, etc.).
➢If you can't find baby yellow potatoes, just cut larger yellow potatoes in quarters instead of in half.
➢You can substitute the heavy cream with heavy whipping cream or half and half.
➢Frozen artichoke hearts, like in these sautéed artichoke hearts, are also acceptable. Just don't thaw them.
➢Finish this dish with a splash of fresh lemon juice.
How to Make Creamy Baked Artichoke Hearts and Potatoes
Step 1: Toss the cut potatoes in a large sheet pan with the olive oil, salt, garlic powder, and pepper. Cook at 375°F for 30 minutes, tossing once after 15 minutes.
Step 2: Add the artichoke hearts and cook with the potatoes for 10-20 minutes until golden.
Step 3: Stir the cream into the potatoes and artichokes, and cook for another 10 minutes.
Step 4: Remove the pan from the oven. Stir in the Pecorino and garnish with minced fresh parsley.
Pro Tips
➢Cut potatoes evenly: Well, as evenly as possible for the most even cooking. If some potatoes are bigger than others, cut those into thirds or quarters.
➢Add the cheese after removing the potatoes from the oven: You'll taste it more than you would if you add it with the heavy cream.
➢Best not to sub the Pecorino: I encourage you to use Pecorino Romano cheese for this dish. With minimal ingredients in this recipe, Pecorino offers the robust flavor you just can't achieve with generic Parmesan.
Creamy Baked Artichoke Hearts and Potatoes FAQs
Yes, rinsing them helps wash away the extra salt, metallic taste, and slimy texture. Place them on a paper towel after rinsing and pat dry to remove excess water.
Yes. Add them to the pan directly from the freezer; don't thaw them first.
I don't recommend it. Potatoes always taste best when served immediately, and they'll be at their creamiest then. With that said, they're fine leftover; see the storage info below.
If using canned artichokes, make sure to pat them dry before adding them to the pan. If using frozen, do not thaw them first. The water will cook out. Also, make sure you use a large enough pan, so the artichokes bake rather than steam.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing anything made with cream.
Reheat: Reheat in the oven at 350°F or lower, covered, or in the microwave. If you have any leftover heavy cream, add some to the potatoes and artichokes before reheating.
Related Recipes
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Creamy Baked Artichoke Hearts and Potatoes
Ingredients
- 1.5 pounds baby yellow potatoes skin on, sliced in half (Note 1)
- 3 tablespoons extra virgin olive oil divided (2 tablespoons + 1 tablespoon)
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Ground black pepper
- 1 14-ounce can artichoke hearts drained, rinsed, and patted dry (Note 2)
- ½ cup heavy cream
- ⅓ cup grated Pecorino Romano cheese
- Handful Italian flat-leaf parsley minced
Instructions
- Preheat the oven to 375F.
- Toss the potatoes on a large sheet pan with 2 tablespoons of olive oil, along with the salt, garlic powder, and pepper. Spread the potatoes evenly in the pan.
- Cook the potatoes for 15 minutes, flip them, then cook for another 15 minutes. If the potatoes look dry, add another ½ to 1 tablespoon of olive oil.
- Add the artichoke hearts to the pan and cook for 10-20 minutes until the potatoes are tender and golden. Coat the potatoes and artichoke hearts with the heavy cream, stir, and cook for another 10 minutes.
- Remove the pan from the oven. Toss the potatoes with the Pecorino Romano cheese. Taste and add more salt, if necessary. Garnish with fresh parsley. Enjoy!
Notes
- I err on the side of less salt to start because the artichokes and Pecorino are salty. Be sure to taste and adjust for seasoning.
- Be sure to add the Pecorino only after removing the artichoke hearts and potatoes from the oven, instead of with the cream, so it stays more pungent.
Nutrition
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I couldn't get enough of these potatoes. They're creamy and a perfect side dish.