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–+ servings
Baked artichoke hearts in baking dish after cooking.

Stuffed Artichoke Hearts

Course: Side Dish
Cuisine: Italian
Keyword: artichoke hearts, baked artichoke hearts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 142kcal
Author: Platings and 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
  • 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.

Video

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