Stuffed Artichoke Hearts + VIDEO

These Stuffed Artichoke Hearts take all the work out of actually stuffing an artichoke. Canned artichoke hearts are arranged in a dish and topped with a “stuffing” of breadcrumbs, parmesan cheese, and garlic.

This yummy side or appetizer is a wonderful accompaniment to this Easy Roasted Chicken or Pork Chops.

Easy Stuffed Artichoke Hearts

As a child growing up, I have fond memories of my Nana’s stuffed artichokes. Large bulbs that have had each of their leaves stuffed with a garlicky, herbed bread crumb mixture. Pulling off each leaf and scraping the meaty portion away with my teeth. They were one of my favorite treats. My Nana was a great cook, and, unfortunately, I didn’t take advantage of the cooking lessons that she could have provided me. Now, I’m left to try to recreate her recipes by remembering the tastes of her dishes.

This is a variation on those stuffed artichokes. Here I’m using just the hearts. They are arranged in a baking dish and sprinkled with that same breadcrumb mixture consisting of garlic, herbs and parmesan cheese. Psst… There’s anchovies in there too, but it doesn’t taste fishy. The anchovies are cooked until they disintegrate, just leaving a nice nutty flavor.

I’m still going to attempt to make those whole stuffed artichokes one of these days. However, for days that fresh artichokes aren’t available, or for a dish that’ll feed a crowd, try this alternate approach. Also, It’s easy to keep all of these ingredients on hand – Canned artichoke hearts, breadcrumbs and anchovies can all be kept in your pantry until ready to use. Serve them as an appetizer with toothpicks, or alongside this lovely roasted chicken for a full meal deal!

If you loved these Stuffed Artichokes I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Baked artichoke hearts in baking dish after cooking.

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Artichoke Recipes:

Stuffed Artichoke Hearts Recipe

Baked artichoke hearts in baking dish after cooking.

Stuffed Artichoke Hearts

These Stuffed Artichoke Hearts take all the work out of actually stuffing an artichoke. Canned artichoke hearts are arranged in a dish and topped with a “stuffing” of breadcrumbs, parmesan cheese, and garlic.
4.22 from 28 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

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 (juiced)
  • 3 cloves garlic (minced)
  • 4 anchovy fillets
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup fresh grated Parmesan
  • Salt and Black pepper

Instructions

  • Preheat oven to 400 degrees.
  • Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts.
    Artichoke hearts arranged in baking dish.
  • Heat olive oil and butter in medium skillet over medium heat. Once butter has melted, add anchovies and garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter.
  • Add breadcrumbs and toast over medium high heat until golden brown. Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper.
    Toasted breadcrumbs in skillet with parsley and parmesan.
  • Pour the bread crumb mixture over the artichoke hearts.
    Artichoke hearts topped with breadcrumbs before baking.
  • Bake for 10 – 15 minutes. Serve warm.
    Baked artichoke hearts in baking dish after cooking.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 142kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 165mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 7.8mg | Calcium: 49mg | Iron: 1.2mg

19 thoughts on “Stuffed Artichoke Hearts + VIDEO”

  1. Hi Erin: I saw a photo of this recipe that someone posted on Facebook. I love artichokes and thought this would be a perfect way to serve them rather than the whole artichoke…even though I love those too! I’m going to make these and take them to a family gathering we’re having. We’re Italian/Sicilian and I just know they will be a huge hit. Thanks so much for sharing this.

    Reply
  2. I love this recipe it reminds me of the stuffed artichokes my Sicilian Grandma used to make. The only question I had was do you think there is a good substitute for the anchovies? Or could they just be left out?

    Reply
    • Hi Meagan! If you would like to do your prep work ahead of time, I would suggest making the breadcrumb mixture and storing it separately. When you are ready to bake, go ahead and sprinkle the breadcrumbs on top and bake as directed. By keeping the breadcrumbs separate, this keeps them from getting soggy. Hope this helps!

      Reply
  3. I cannot tell you how excited I was to see this recipe! My kids are artichoke fiends (I am too.) I can barely keep a can of artichoke hearts in the house…I actually hide them. They will snack on them if they see them! I can’t wait to try your recipe. I know they are going to love this!

    Reply
    • Hi Cindy – I’m so sorry the recipe was confusing. It’s been revised now and should have clearly stated to use 2-15oz. cans of artichoke hearts. I hope this helps!

      Reply
    • Hi Dana – I would suggest thawing and draining first. However, if you don’t have time, maybe try baking them without the topping for 20 minutes, then topping and baking the additional 10 minutes. Hope this helps!

      Reply
  4. I want to make this and I noticed it is for quartered artichokes. What size artichoke should be used? Can half rather than quarter size be used? Trying to figure out what a toothpick could pick up – they look delish.

    Reply

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