Stuffed Artichoke Hearts Recipe

Introduction

Stuffed artichoke hearts make a delicious and elegant appetizer that’s surprisingly easy to prepare. Tender artichoke quarters are topped with a savory mixture of garlic, anchovies, and Parmesan, then baked until golden. This recipe brings bold flavors and a beautiful presentation to your table.

Ingredients

• 2 15-ounce cans quartered artichoke hearts in water (drained)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1/3 cup bread crumbs
• 1/4 lemon
• 3 cloves garlic (minced)
• 4 anchovy fillets
• 1/4 cup chopped flat leaf parsley
• 1/4 cup fresh grated Parmesan
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Drain the artichoke hearts well and arrange them cut side up in a baking dish. Squeeze the juice of half a lemon evenly over the artichoke hearts.
3. Step 3: In a medium skillet over medium heat, warm the olive oil and butter together. Once the butter has melted, add the minced garlic and anchovy fillets. Cook while breaking up the anchovies with a spoon until they dissolve into the butter.
4. Step 4: Add the bread crumbs to the skillet and toast them over medium-high heat until they turn golden brown. Remove from heat and stir in the chopped parsley, grated Parmesan, and a pinch of salt and black pepper.
5. Step 5: Spoon the breadcrumb mixture evenly over the artichoke hearts.
6. Step 6: Bake in the preheated oven for 10 to 15 minutes until the topping is crispy and golden. Serve warm.

Tips & Variations

• For a vegetarian version, omit the anchovies and add a pinch of smoked paprika for depth of flavor.
• Use fresh bread crumbs for a lighter texture, or panko crumbs for extra crunch.
• Try adding finely chopped sun-dried tomatoes or roasted red peppers to the breadcrumb mixture for a bright, tangy twist.
• Serve with a squeeze of fresh lemon juice or a drizzle of balsamic glaze to enhance the flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the artichokes in a baking dish and warm them in a 350-degree oven for about 10 minutes to restore their crisp topping. Avoid microwaving to keep the texture of the breadcrumbs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichoke hearts instead of canned?

Yes, you can use fresh artichoke hearts if you prefer. Be sure to cook and trim them properly before stuffing and baking, as fresh ones require more preparation than canned.

What can I substitute for anchovies if I don’t like them?

If you want to avoid anchovies, try using a teaspoon of soy sauce or capers for a similar umami flavor. Alternatively, simply skip them and add extra garlic and seasoning to maintain savory depth.

Stuffed Artichoke Hearts Recipe

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★★★★★

5 from 710 reviews

Deliciously savory stuffed artichoke hearts baked to golden perfection, combining tender artichokes with a flavorful mixture of garlic, anchovies, breadcrumbs, and Parmesan cheese. This easy-to-make appetizer or side dish is perfect for entertaining or a flavorful addition to any meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Artichokes

• 2 (15-ounce) cans quartered artichoke hearts in water, drained
• 1/4 lemon

Stuffing & Cooking

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1/3 cup bread crumbs
• 3 cloves garlic, minced
• 4 anchovy fillets
• 1/4 cup chopped flat leaf parsley
• 1/4 cup fresh grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare it for baking the stuffed artichokes.
2. Prepare the artichokes: Drain the artichoke hearts thoroughly to remove excess water. Arrange them cut side up in a baking dish. Squeeze the juice of half a lemon over the artichokes for a fresh, tangy touch.
3. Cook the aromatics: In a medium skillet, heat the olive oil and butter over medium heat. Once the butter melts, add the anchovy fillets and minced garlic. Cook while breaking the anchovies apart with a spoon until they dissolve completely into the butter, creating a flavorful base.
4. Make the stuffing mixture: Add the breadcrumbs to the skillet and toast them over medium-high heat until they turn golden brown. Remove from heat and stir in the chopped parsley, grated Parmesan cheese, and season with salt and black pepper to taste.
5. Stuff the artichokes: Pour and spread the breadcrumb mixture evenly over the artichoke hearts in the baking dish.
6. Bake: Place the dish in the preheated oven and bake for 10 to 15 minutes until the topping is golden and crispy, and the artichokes are heated through.
7. Serve: Remove from the oven and serve the stuffed artichoke hearts warm as an appetizer or side dish.

Notes

• Ensure the artichoke hearts are well drained to prevent a soggy stuffing.
• For a vegetarian version, substitute anchovies with capers or omit them entirely.
• Use fresh bread crumbs for a lighter texture or panko for extra crunch.
• Adjust salt carefully since anchovies and Parmesan already add saltiness.
• This dish pairs wonderfully with a crisp white wine or light salad.

Keywords: stuffed artichoke hearts, baked artichokes, appetizer, Italian recipe, garlic, anchovies, Parmesan, breadcrumb stuffing