Sautéed Artichoke Hearts and Mushrooms with Crispy Breadcrumbs
These delicious sautéed artichoke hearts and mushrooms with crispy breadcrumbs come together in no time. Serve this versatile recipe alongside any meat or seafood dish or as a winning holiday side.
Recipe Mood: Vegetarian or Holiday Side
Indulgence Level: Low
Effort Level: Easy
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Ingredient-Stretching Tip: If you have a big bag of frozen artichokes, use them to make this artichoke and sun-dried tomato pasta.
Artichokes are one of the most intimidating-looking vegetables around, but frozen artichoke hearts require no fuss—not even a defrost—which are used to make these sautéed artichoke hearts and mushrooms with crispy breadcrumbs.
Made with cremini mushrooms, grated garlic, and a flurry of Pecorino-infused panko breadcrumbs, this winning side dish comes together in no time. It works just as well for a quick weeknight assembly as it does for a holiday accompaniment at the dinner table.
If you search for artichoke recipes online, those that don’t use fresh ones usually call for canned (or sometimes jarred) artichoke hearts, perhaps because they’re easier to find for most people. The problem for me is that even the canned ones in water seem to have a slightly acidic taste that the frozen ones don’t.
Maybe it’s just my palette, but I think frozen artichokes retain their natural flavor better and have a better texture than the canned variety. That’s why I prefer using frozen when I can, and I think it’s great if you can, too.
But don’t worry. Use the canned ones if that’s all you can find; ensure they’re packed in water and have no added seasonings.
Now, let’s sauté some artichoke hearts!
Did you know?
Artichoke plants only produce artichokes for 5 to 10 years.
Why You’ll Love This Recipe for Sautéed Artichoke Hearts and Mushrooms with Crispy Breadcrumbs
Quick and convenient: Frozen artichoke hearts and a simple skillet-to-broiler method minimize prep and cook time.
Versatile and impressive: It works as an easy appetizer, a side dish for dinner parties or holiday meals, or a flavorful addition to pasta.
Healthy yet indulgent: The cheesy breadcrumbs make it feel a little decadent, but it’s packed with nutrient-rich veggies and is much lighter than a fried appetizer.
Key Ingredients
- Frozen Artichoke Hearts: I prefer them over canned because I think they retain their natural flavor better.
- Cremini Mushrooms: They’re more flavorful than white mushrooms.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe (See Recipe Card for Full Instructions)
1. In a small bowl, mix panko, Pecorino Romano, garlic powder, red pepper flakes, and olive oil; set aside.
Pro Tips
Don’t skip the broiling: If you want a crispy breadcrumb topping for these artichokes, be sure to place the pan under the broiler rather than tossing the mushrooms and artichokes with the breadcrumbs on the stovetop.
Variations & Substitutions
-Add some dried herbs like thyme or oregano for an herb-infused dish.
-Use Parmigiano Reggiano or Asiago cheese instead of Pecorino. You can also use generic Parmesan, but it won’t be as flavorful.
-Cook down some spinach after the artichoke hearts are just about cooked for some leafy greens.
Recipe FAQs
Yes, but canned artichoke hearts have a different texture from frozen ones; I think they also have a vinegary flavor that doesn’t work as well in this recipe.
Yes, cook the mushrooms and artichoke hearts according to the recipe and refrigerate. Reheat them in the pan, then add the panko topping and broil. You can also prepare the panko mixture in advance, minus the olive oil. Just refrigerate it and add the oil right before topping.
Storage
Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don’t recommend freezing this. The artichokes and mushrooms will release too much water during defrosting and turn mushy upon reheating.
Reheat: Reheat in the oven at 350F, uncovered, to help recrisp the breadcrumbs. You can also warm in the microwave.
Serving Suggestions
Serve these sautéed artichoke hearts and mushrooms with crispy breadcrumbs as a side to beef or chicken, like these grill pan chicken thighs or baked vinegar chicken recipe with potatoes. You can also add it to a simple pasta dish like pasta cooked with garlic and oil. This recipe also makes a great appetizer, which pairs well with a dipping sauce like aioli.
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Sautéed Artichoke Hearts and Mushrooms with Crispy Breadcrumbs
Ingredients
For the Panko Breadcrumbs
- ½ cup unseasoned panko breadcrumbs
- 2 tablespoons grated Pecorino Romano cheese
- ¼ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- 2 teaspoons extra virgin olive oil
For the Mushrooms and Artichoke Hearts
- 1 tablespoon + 2 teaspoons extra virgin olive oil divided (1 tablespoon + 2 teaspoons)
- 8 ounces cremini mushrooms sliced
- 12 ounces frozen artichokes (Note 1)
- 1 teaspoon kosher salt (Note 2)
- Ground black pepper
- 1 large garlic clove peeled and grated
- Handful Italian flat-leaf parsley minced
Instructions
- To make the panko breadcrumb mixture, mix together the panko, Pecorino Romano cheese, garlic powder, red pepper flakes, and extra virgin olive oil in a small bowl. Set aside.
- To make the mushrooms and artichoke hearts, heat the 1 tablespoon of olive oil in a large pan over medium heat. Add the mushrooms and cook until golden, about 10 minutes.
- Add the frozen artichoke hearts, 2 teaspoons olive oil, salt, and some pepper. Stir and cook the artichokes until they just begin to gain some color, 5-8 minutes. Add the grated garlic and cook it for 30-45 seconds, stirring constantly.
- Turn off the heat and top the mushrooms and artichokes with the panko breadcrumb mixture and a drizzle more of olive oil. Place the pan under the broiler, on high, until the panko turns crisp and golden. Watch it carefully! Garnish with the minced parsley. Enjoy!
I love artichoke hearts, and I’m always looking for new ways to prepare them. With the meaty mushrooms and crispy panko, these artichokes are delish!