Artichoke Bakes
These Low-Carb Artichoke Bakes are the kind of warm, cheesy bites that vanish almost instantly once they hit the table. With just a few ingredients, they manage to feel both simple and a little special—tender artichoke hearts paired with melted cheese and herbs, baked until golden with lightly crisp edges.
Serve them fresh from the oven on a platter so the bubbly, golden cheese really stands out. They go well with a light salad, a veggie tray, or even a simple soup. If you’re hosting, set out toothpicks or mini forks so guests can grab them easily. Since they’re rich and satisfying on their own, there’s no real need for bread or crackers.
🌿 Low-Carb Artichoke Bakes
📝 Ingredients
- 2 cans (14 oz each) quartered artichoke hearts, drained and well dried
- 2 cups shredded mozzarella cheese
- 1 tbsp Italian seasoning
👩🍳 Instructions
- Preheat the oven
Set your oven to 400°F (200°C). Lightly grease a muffin tin or line a baking sheet with parchment paper. - Prep the artichokes
Drain the artichokes thoroughly and pat them dry to help them crisp during baking. - Add seasoning
Toss the artichokes with Italian seasoning until evenly coated. - Arrange
Place about 4–5 pieces into each muffin cup, or form small clusters on the prepared baking sheet. - Top with cheese
Sprinkle mozzarella generously over each portion, pressing lightly so it adheres. - Bake
Bake for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden. For extra color, broil for 1–2 minutes at the end. - Cool and serve
Let them sit for about 5 minutes before removing, then serve warm.
