Stuffed Artichoke Hearts Recipe

Introduction

Stuffed artichoke hearts make a delicious and elegant appetizer that’s simple to prepare. Tender artichokes are topped with a flavorful mixture of garlic, anchovies, and Parmesan, then baked to a golden finish. This dish is perfect for impressing guests or enjoying as a savory snack.

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
• 1/2 lemon (juice only)
• 3 cloves garlic, minced
• 4 anchovy fillets
• 1/4 cup chopped flat leaf parsley
• 1/4 cup fresh grated Parmesan cheese
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: Drain the artichoke hearts thoroughly and arrange them cut side up in a baking dish. Squeeze the juice of half a lemon over the artichokes.
3. Step 3: In a medium skillet, heat olive oil and butter over medium heat until the butter melts. Add the anchovy fillets and minced garlic, breaking up the anchovies with a spoon as they melt into the butter.
4. Step 4: Stir in the bread crumbs and toast the mixture over medium-high heat until golden brown.
5. Step 5: Remove the skillet from the heat, then stir in the chopped parsley, grated Parmesan, and a pinch of salt and black pepper.
6. Step 6: Spoon the breadcrumb mixture evenly over the artichoke hearts.
7. Step 7: Bake in the preheated oven for 10 to 15 minutes until the topping is crisp and golden. Serve warm.

Tips & Variations

• Use fresh breadcrumbs made from day-old bread for extra texture and flavor.
• For a milder flavor, omit the anchovies or replace with capers.
• Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle heat.
• Try adding chopped sun-dried tomatoes or olives to the topping for a Mediterranean twist.

Storage

Store leftover stuffed artichoke hearts in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes to maintain their texture. Avoid microwaving, as it may cause the topping to become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but fresh artichokes require more preparation. You will need to trim and steam the hearts before stuffing. Use fresh artichoke hearts for a more vibrant flavor but allow extra time for prep.

Are anchovies necessary in this recipe?

Anchovies add a rich, savory depth that enhances the overall flavor, but they can be omitted or substituted with capers if you prefer. The dish will still be delicious without them.

Stuffed Artichoke Hearts Recipe

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★★★★★

4.9 from 52 reviews

This Stuffed Artichoke Hearts recipe features tender quartered artichoke hearts baked with a savory breadcrumb mixture infused with garlic, anchovies, lemon, and Parmesan cheese. The result is a flavorful and elegant appetizer or side dish with a crispy golden topping and rich, aromatic filling.

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

Ingredients

Scale 1x2x3x

Artichoke Hearts

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

Breadcrumb Topping

• 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 and black pepper, to taste

Instructions

1. Preheat Oven: Set your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the stuffed artichokes.
2. Prepare Artichokes: Drain the artichoke hearts thoroughly and place them cut side up in a baking dish. Squeeze the juice of half a lemon evenly over the artichokes to add brightness and prevent browning.
3. Make Breadcrumb Mixture: In a medium skillet, heat the olive oil and butter over medium heat. Once the butter melts, add the minced garlic and anchovy fillets. Cook while breaking the anchovies apart with a spoon until they dissolve completely into the butter, infusing it with umami flavor.
4. Toast Breadcrumbs: Add the bread crumbs to the skillet and continue to cook over medium-high heat, stirring frequently, until the breadcrumbs turn a golden brown and become fragrant.
5. Finish Topping: Remove the skillet from the heat and stir in the chopped parsley, grated Parmesan cheese, and a pinch each of salt and black pepper. Mix well to combine all the flavors evenly.
6. Assemble and Bake: Spoon the breadcrumb topping generously over each artichoke heart, covering them evenly. Place the baking dish in the oven and bake for 10 to 15 minutes until the topping is crisp and golden.
7. Serve Warm: Remove the stuffed artichoke hearts from the oven and serve immediately while warm for the best flavor and texture experience.

Notes

• Be sure to drain the artichokes well to avoid excess moisture that could make the topping soggy.
• If you prefer less salty flavors, reduce the number of anchovy fillets or omit them entirely.
• This dish pairs beautifully with a crisp white wine or as a savory side to seafood or grilled meats.
• Breadcrumbs can be substituted with gluten-free crumbs if needed.
• Use fresh Parmesan for the best melting and flavor results.

Keywords: stuffed artichoke hearts, baked artichokes, garlic breadcrumb topping, Italian appetizer, easy vegetable side dish