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.
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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!
Made these today. Great side dish. Highly recommend.
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Ingredients needed
- Artichoke Hearts – I used canned artichoke hearts in water. You can also use frozen artichoke hearts that have been thawed overnight.
- Butter & Olive Oil
- Breadcrumbs
- Lemon
- Garlic
- Anchovy Fillets – You can leave these out if you’d like, but they give the dish a wonderful, nutty flavor. You can also use anchovy paste.
- Parsley
- Parmesan
- Salt and Black pepper
How to make it
- Preheat your oven: Preheat oven to 400 degrees.
- Arrange artichokes in dish: Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/4 a lemon over the hearts. This helps to prevent oxidation and browning.
- Toast breadcrumbs: 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.
- Top artichokes with breadcrumbs and bake: Pour the bread crumb mixture over the artichoke hearts. Bake for 10 – 15 minutes. Serve warm.
How to make ahead and store
Store any leftovers tightly wrapped in the fridge for up to five days. Reheat in the microwave or under your broiler for a few minutes.
What to serve with them
More side dish recipes
- Farro Salad with Basil Lemon Tahini Dressing
- Instant Pot Baked Potatoes (with Crispy Skins)
- Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- Roasted Broccoli with Garlic & Basil Tahini Sauce
- Air Fryer Zucchini Fries
More artichoke recipes
- Instant Pot Artichokes
- Magic Artichoke Dipping Sauce
- Vegetarian Paella with Artichokes
- Spinach and Artichoke Orzo with Chicken
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Stuffed Artichoke Hearts
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
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.
- 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.
- Pour the bread crumb mixture over the artichoke hearts.
- Bake for 10 – 15 minutes. Serve warm.
Nutrition
This post was originally published in 2019. It was updated in 2024 to add new photographs. The stuffed artichoke casserole recipe remains the same. Enjoy!
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.
I hope you love them Vickie – I come from an Italian/Sicilian background as well. Let me know how they turn out!
Simple and impressive. My kind of dish! Also new found love of artichokes so I’m all over this baby.
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?
Hi Tonia – I think you could definitely leave out the anchovies. Just add a pinch more salt. Enjoy!
Hi Erin,
I was wondering if this can be assembled a few hours prior to baking it? Thanks in advance for your 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!
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!
Love that your kids are obsessed with artichoke hearts Michelle 🙂 I think they’ll definitely be fans of this recipe!
I can not find 2 ounce cans of artichokes is that the correct size can
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!
Hi- looks so good! Have you ever used frozen artichokes? Like the ones from Trader Joes?
Yes! The frozen artichoke hearts work well in this recipe too Shannon!
If you use frozen do you need to defrost or can you top with the breadcrumb mixture and bake from frozen?
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!
Made these today. Great side dish. Highly recommend.
I’m so happy to hear you liked them Glen!
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.
Hi Cyndi – You can definitely use artichoke halves too! That will work just fine 🙂
I will use as an appetizer!!!
Could you use Anchovy Paste in lieu of the Anchovies? I always have tubes of the paste on hand but rarely buy tins of anchovies.
Hi Rochelle – You sure can!
Can I use jarred artichokes instead of canned?
Hi Sierra – You can use jarred artichokes. I would still give them a rinse under cold water before using. Hope that helps!