This recipe for stuffed artichoke hearts couldn’t be easier! Whether it’s for a party, side dish or a snack, my Italian version is flavorful, quick and delicious. Ready to get started?
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Recipe Summary
When I shared this recipe with my family as a mid-day snack, they were such a big hit that I knew I had to include it here for you as well. Don’t forget to check out my YouTube video below as well.
For this recipe, I’ve simplified everything down to my favorite part of the artichoke – the hearts, which can be purchased at nearly any grocery store. I’ve tried stuffing whole artichokes in the past, and it’s too much work!
Each artichoke heart is halved, making 12 individual hearts and is stuffed with an Italian herb and cheese breadcrumb mixture. Then they’re baked until golden brown. Sounds good already, doesn’t it?
The recipe takes about 45 minutes in total. I’ve included tips below if you want to prepare them in advance.
Ingredients
To make my stuffed artichoke hearts, these are the ingredients you’ll need.
- Canned/Jarred artichoke hearts. I prefer non-marinated.
- Extra virgin olive oil
- Plain breadcrumbs – if you use Italian seasoned breadcrumbs, omit the parsley and oregano below.
- Parsley (dried or fresh). I use dried because that’s what I had on hand.
- Oregano (dried or fresh). I used dried because that’s what I had.
- Salt and cracked black pepper
- Grated parmesan cheese
Equipment Needed
- baking sheet pan. If the pan is too small it will get cramped.
- medium mixing bowl (for the breadcrumb mixture)
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making these artichoke hearts.
Step 1. Pre-heat your oven to 375F (~190C).
Step 2. Prepare your breadcrumb mixture by combining the breadcrumbs, cheese, herbs, plus the salt and pepper in a medium mixing bowl. Mix to combine and set aside.
Step 3. Next, gently drain your artichoke hearts since they’ve been soaking in water, and slice them in half length-wise.
Step 4. Remove any tough outer leaves as these will be hard to chew. Yes, even prepared hearts can have a leaf or two that are a little hard.
Step 5. Gently pat the artichokes with paper towels since they have been soaking in liquid.
Pro Tip: Even though we drained them, there is still a lot of liquid between the leaves. But do this gently as we are not done yet drying them out!
Step 6. Using a small spoon, carefully form a small indent in the center of each artichoke without tearing the bottom or removing any inner leaves.
We are wanting to create a place for our breadcrumb filling. Sometimes just pressing down or pushing the center to the sides will be enough.
Step 7. Place the artichoke hearts on a baking sheet (or pan) lined with parchment paper and bake in the oven for 5 minutes to help dry them out so they are not mushy.
Pro Tip: The parchment makes it easy to remove the artichokes after baking, and makes clean up a TON easier!
Step 8. Remove the pan from the oven and brush (or spoon) olive oil over the artichokes. Try to get the olive oil between the leaves if possible so it’s not only a puddle in the center.
Step 9. Next, fill each artichoke heart with a big scoop of the breadcrumb and cheese mixture. It’s okay if it gets messy and it spills over the sides. Be liberal with the filling.
Step 10. Using the back of your spoon, press the breadcrumbs down into the artichoke heart, and top again with more breadcrumbs.
Step 11. Drizzle olive oil over each of the stuffed artichoke hearts. This is what will help the breadcrumbs crisp up!
Step 12. Bake in the oven for 25-35 minutes or until breadcrumbs are golden brown and crispy.
Pro Tip: Best served hot straight from the oven. If made in advance, just warm them up in the oven for a few minutes at 350F.
See some more recipe tips and ideas below.
Serving Tips
For this particular recipe, whether using as a side dish or appetizer, I recommend the following.
- Serve warm, ideally straight from the oven. If you want to prepare in advance, then warm them up for about 10 minutes at 350F (175C).
- Serve with dinnerware so it’s easier to eat for guests. These are packed with breadcrumbs which can be a little messy if eating as fingerfood – just watch my video and you’ll see!
Recipe Video
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Recipe Tips & Modifications
Here are some recipe ideas to add even more flavor to your peppers!
- If you have a favorite Italian breadcrumb mixture, use that. I like control over my flavors, but having a store-bought brand will help save even more time.
- Use marinated artichokes if you want even more flavors.
- To double the recipe, simply double the ingredients. This is a very forgiving and flexible dish, adjust the quantities as you see fit.
What to Serve with Stuffed Artichoke Hearts
For more Italian party or buffet ideas, visit here.
My mediterranean marinated sweet peppers recipe would compliment this dish well.
For a main dish, I recommend checking out my chicken dishes. Chicken and artichokes go well together.
Recipe Card
Stuffed Artichoke Hearts
Equipment
- 1 Medium mixing bowl
- 1 13×11 baking pan
Ingredients
- 1 14oz artichoke hearts (from a can/jar) about 12 halves
- 3 Tbsp extra virgin olive oil
- 1/2 cup breadcrumbs I use plain b/c I use my own herbs for seasoning.
- 1/3 cup parmesan cheese shredded or grated
- 1 Tbsp parsley omit if your breadcrumbs are already Italian seasoned.
- 1/4 tsp oregano
- 1/8 tsp kosher or blue salt
- 1/8 tsp cracked black pepper
Instructions
- Preheat oven to 375F (190C)
- Prepare your breadcrumb mixture by combining the breadcrumbs, cheese, herbs and salt and pepper in a medium mixing bowl. Mix to combine and set aside.1/2 cup breadcrumbs, 1/3 cup parmesan cheese, 1 Tbsp parsley, 1/4 tsp oregano , 1/8 tsp kosher or blue salt, 1/8 tsp cracked black pepper
- Next, gently drain your artichoke hearts since they've been soaking in water, and slice them in half length-wise.1 14oz artichoke hearts (from a can/jar)
- Remove any tough outer leaves as these will be hard to chew.
- Gently pat the artichokes with paper towels since they have been soaking in liquid.
- Using a small spoon, carefully form a small indent in the center of each artichoke without tearing the bottom or removing any inner leaves. We are wanting to create a place for our breadcrumb filling. Sometimes just pressing down or pushing the center to the sides will be enough.
- Place the artichoke hearts on a baking sheet (or pan) lined with parchment paper and bake in the oven for 5 minutes to help dry them out so they are not mushy.
- Remove the pan from the oven and brush (or spoon) olive oil over the artichokes. Try to get the olive oil between the leaves if possible so it's not only a puddle in the center.3 Tbsp extra virgin olive oil
- Next, fill each artichoke heart with a spoonful of the breadcrumb and cheese mixture. It's okay if it gets messy and it spills over the sides. Be liberal with the filling.
- Using the back of your spoon, press the breadcrumbs down into the artichoke heart, and top again with more breadcrumbs.
- Drizzle olive oil over each of the stuffed artichoke hearts.
- Bake in the oven for 25-35 minutes or until breadcrumbs are golden brown and crispy.
Video
Notes
- Nutritional data are estimates based off of API calculations.
- Ovens vary in temp and efficiency. Adjust time as necessary. You want the breadcrumbs to be crispy and cooked.
- Adjust quantities as you want.
- See my full post for more tips and adjustment ideas.
Nutrition
I hope you’ve enjoyed this recipe for my Italian stuffed artichoke hearts! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
