Baked Stuffed Artichoke Hearts

Nutriscore Rating: 65/100

Elevate your appetizer game with these irresistible Baked Stuffed Artichoke Hearts, a perfect balance of crispy, cheesy goodness and tender artichoke flavor. This simple yet elegant recipe transforms canned or frozen artichoke hearts into bite-sized delights, generously filled with a mouthwatering mixture of Italian-style breadcrumbs, freshly grated Parmesan, garlic, parsley, and zesty lemon. Baked to golden perfection with a drizzle of olive oil and a splash of broth for added moisture, these artichoke hearts are as much a treat for your taste buds as they are a visual showstopper. Ready in just 40 minutes, this dish is ideal for family gatherings, dinner parties, or as a side to your favorite Italian entrée. Serve warm with a sprinkle of fresh parsley or a squeeze of lemon for a bright, finishing touch—pure Mediterranean magic! Perfect for those searching for easy stuffed vegetable recipes or impressive holiday appetizers.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 12 pieces Canned or frozen artichoke hearts
• 1 cup Italian-style breadcrumbs
• 1 cup Parmesan cheese, grated
• 2 cloves Garlic, minced
• 2 tablespoons Fresh parsley, chopped
• 4 tablespoons Olive oil
• 1 teaspoon Lemon zest
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Chicken or vegetable broth

📝 Instructions

14 steps

1. Preheat your oven to 375°F (190°C).

2. Prepare a baking dish by lightly greasing it with olive oil or non-stick spray.

3. If using frozen artichoke hearts, thaw them completely; if using canned, drain and rinse to remove any brine. Pat dry to remove excess moisture.

4. In a medium mixing bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, 2 tablespoons of olive oil, lemon zest, salt, and black pepper.

5. Mix the stuffing ingredients well until evenly incorporated.

6. Gently open each artichoke heart slightly, creating space in the center for the stuffing.

7. Spoon the breadcrumb mixture into each artichoke heart, pressing gently to fill them completely without breaking the structure.

8. Arrange the stuffed artichoke hearts in the prepared baking dish in a single layer.

9. Drizzle the remaining 2 tablespoons of olive oil evenly over the stuffed artichoke hearts.

10. Pour the chicken or vegetable broth into the baking dish, ensuring the liquid stays at the bottom and doesn’t saturate the stuffing.

11. Cover the dish tightly with aluminum foil to keep the artichokes moist during baking.

12. Bake in the preheated oven for 15 minutes, covered.

13. Remove the foil and continue baking for another 10 minutes, or until the tops are golden brown and the artichokes are heated through.

14. Serve warm, garnished with additional parsley or a squeeze of fresh lemon juice if desired.

Nutrition Facts

1 serving (130.6g)

Calories		258
% Daily Value*
Total Fat		14.4 g	18%
	Saturated Fat	4.3 g	22%
	Polyunsaturated Fat	0.0 g
Cholesterol		14 mg	5%
Sodium		799 mg	35%
Total Carbohydrate		23.9 g	9%
	Dietary Fiber	4.4 g	16%
	Total Sugars	2.4 g
Protein		10.1 g	20%
Vitamin D		0.0 mcg	0%
Calcium		190 mg	15%
Iron		2.1 mg	12%
Potassium		174 mg	4%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 778 cal (48.8%%)

Protein: 242 cal (15.2%%)

Carbs: 572 cal (35.9%%)