These little parmesan artichoke bakes are the sort of simple nibble that earns a place at every holiday weekend table, especially when folks are drifting through the kitchen waiting on the grill to heat up. With just four ingredients, they come together rich, savory, and satisfying, with that old-fashioned supper-club feeling so many Midwestern cooks love—creamy, cheesy, and browned on top until the edges bubble just right.
Serve these warm as an appetizer with celery sticks, cucumber slices, bell pepper strips, or a platter of sturdy low carb crackers for scooping. They also fit right in beside grilled burgers, brats, chicken, or steaks, and a crisp iced tea, light beer, or sparkling water with lemon balances their rich, salty flavor nicely.
Low Carb 4-Ingredient Parmesan Artichoke Bakes
Servings: 6
Ingredients
2 cans artichoke hearts, drained well and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese, divided
1 clove garlic, finely minced
Directions
1. Heat the oven to 375°F and lightly grease a small ceramic baking dish or 6 ramekins.
2. In a mixing bowl, stir together the chopped artichoke hearts, mayonnaise, garlic, and 3/4 cup of the Parmesan until evenly combined.
3. Spoon the mixture into the prepared dish or divide it among the ramekins, then sprinkle the remaining 1/4 cup Parmesan over the top.
4. Bake for 20 to 25 minutes, until hot and bubbly with a golden brown top and lightly charred edges.
5. Let cool for 5 minutes before serving warm as a dip or appetizer.
Variations & Tips
Extra Garlic: If your family likes a stronger savory bite, add a second clove of minced garlic. Fresh garlic gives the best flavor, but a small pinch of garlic powder will do in a pinch.
Ramekin Version: For easy party servings, bake the mixture in individual ramekins instead of one dish. Folks can grab their own, and the tops get especially crisp around the edges.
Make-Ahead Tip: You can stir the mixture together a day ahead and keep it covered in the refrigerator. When it is time to bake, give it a quick stir, top with the last of the Parmesan, and bake as directed.
Serving Tip: Be sure to drain the artichokes very well so the bake stays rich and thick instead of watery. A paper towel pat after chopping helps even more.