Delicious Baked Artichoke Hearts

READY IN: 37mins
Recipe by Veggie Girl

I couldn't find any recipes like this, so I decided to make one on my own. This smells great baking in the oven and tastes just as good! To make it vegan, the parmesan cheese can be replaced with a soy cheese substitute (I used "Veggie Shreds").

Top Review by Meghan Williams

Not bad, but an odd combo of veggies. Carrots need to be softened completely - they don't continue to soften in the oven as you'd expect. It wasn't bad, but I won't make it again.

Ingredients Nutrition

  • 20 marinated artichoke hearts
  • 8 baby carrots
  • 8 canned baby corn
  • 12-1 cup shredded parmesan cheese


  1. Boil the baby carrots in a pot of water for about five-eight minutes to soften them up.
  2. Rinse the artichoke hearts under running water, but leave some of the marinade on them.
  3. Put them into a glass bowl suitable for the oven.
  4. Dice the baby corns and put them in the bowl.
  5. Once the carrots are tender, cube them and put them in the bowl.
  6. Lightly mix all the ingredients so they are evenly dispersed.
  7. Add a thin layer of shredded parmesan cheese* over the other ingredients.
  8. Set the oven at 350 degrees and bake for 25-30 minutes.
  9. Take out and enjoy!

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