Stuffed Artichoke Hearts

Stuffed Artichoke Hearts platingsandpairings.com

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.

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. | platingsandpairings.com

Stuffed Artichoke Hearts take the work out of actually stuffing an artichoke. Artichoke hearts are topped with a “stuffing” of breadcrumbs, parmesan & garlic. | platingsandpairings.com

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.

Stuffed Artichoke Hearts take the work out of actually stuffing an artichoke. Artichoke hearts are topped with a “stuffing” of breadcrumbs, parmesan & garlic. | platingsandpairings.comThis 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.

Stuffed Artichoke Hearts take the work out of actually stuffing an artichoke. Artichoke hearts are topped with a “stuffing” of breadcrumbs, parmesan & garlic. | platingsandpairings.com

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 alongside this lovely roasted chicken for a full meal deal!

Stuffed Artichoke Hearts take the work out of actually stuffing an artichoke. Artichoke hearts are topped with a “stuffing” of breadcrumbs, parmesan & garlic. | platingsandpairings.com

Stuffed Artichoke Hearts platingsandpairings.com

Stuffed Artichoke Hearts

Course: Side Dish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Platings & Pairings
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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Ingredients

  • 2 15-ounce cans quartered artichoke hearts in water drained
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2/3 cup italian style bread crumbs
  • 1/2 lemon juiced
  • 3 cloves garlic minced
  • 6 anchovy fillets
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup fresh grated Parmesan
  • Salt and Black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts.
  3. 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.
  4. Add bread crumbs and toast over medium high heat until golden brown.
  5. Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper. Pour the bread crumb mixture over the artichoke hearts.
  6. Bake for 10 - 15 minutes. Serve warm.

Stuffed Artichoke Hearts take the work out of actually stuffing an artichoke. Artichoke hearts are topped with a “stuffing” of breadcrumbs, parmesan & garlic. | platingsandpairings.com

13 comments

  1. Vickie

    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

    1. Erin

      I hope you love them Vickie – I come from an Italian/Sicilian background as well. Let me know how they turn out!

      Reply

  2. Christine

    Simple and impressive. My kind of dish! Also new found love of artichokes so I’m all over this baby.

    Reply

  3. Tonia

    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

    1. Erin

      Hi Tonia – I think you could definitely leave out the anchovies. Just add a pinch more salt. Enjoy!

      Reply

  4. Meagan

    Hi Erin,
    I was wondering if this can be assembled a few hours prior to baking it? Thanks in advance for your reply.

    Reply

    1. Erin

      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

  5. Michelle | A Dish of Daily Life

    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

    1. Erin

      Love that your kids are obsessed with artichoke hearts Michelle 🙂 I think they’ll definitely be fans of this recipe!

      Reply

  6. Cindy

    I can not find 2 ounce cans of artichokes is that the correct size can

    Reply

    1. Erin

      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

  7. Shannon

    Hi- looks so good! Have you ever used frozen artichokes? Like the ones from Trader Joes?

    Reply

    1. Erin

      Yes! The frozen artichoke hearts work well in this recipe too Shannon!

      Reply

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