Breaded Parmesan Baked Artichokes (VG + GF)

breaded parmesan baked artichokes

Food.Is.Beautiful. I saw these gorgeous gems at my local grocery store the other day and I simply couldn’t leave without them. I happen to love artichokes (not only for their natural beauty) but because I’ve been eating them since I was a little girl, and they are simply delicious! I’ve taken the gluten and dairy out of this breaded + cheesy side and recreated it with gluten free breadcrumbs and fauxmesan cheese (term stolen from my friend Emily… why didn’t I think of that?! Genius.) With only 3 simply ingredients, this makes a perfect side with any soup, as seen in my CREAMY PUMPKIN SOUP WITH CRISPY CHICKPEAS + POMEGRANATE SEEDS + PUMPKIN CASHEW CREAM recipe, or can be eaten on their own… because I guarantee you won’t eat just one. 


They do require a bit longer to bake, about 60-80 minutes, so make sure you plan for that. And since they are so simple to make, I figured you wouldn’t mind me adding these on my blog for you to enjoy.


  • 4 artichokes
  • 7 oz gluten free breadcrumbs (~1 1/2 cups) (I used Ian's brand)
  • 1/2 cup vegan parmesan cheese (see below)
  • 1/4 cup olive oil + more for drizzling

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder


  1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing

  2. Trim off stems so artichokes sit on a flat surface

  3. Trim off the pointed tips of each leaf, then set aside

  4. In a medium bowl combine bread crumbs, vegan parmesan cheese, olive oil and mix well until the crumb mixture is moistened enough to stick together

  5. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Continue this step with remaining artichokes

  6. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water

  7. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil

  8. Cook for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily


** Vegan Parmesan Cheese is from Minimalist Baker

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