Description
These Italian Stuffed Artichoke Hearts are tender, cheesy, and packed with Mediterranean flavors! Filled with a garlic-Parmesan breadcrumb mixture, then baked until golden and crispy, they make a delicious appetizer, side dish, or light meal. Perfect for holiday gatherings or a cozy Italian-style dinner!
Ingredients
Scale
- 1 can (14 oz) or jar (12–16 oz) artichoke hearts (drained and halved if large)
- 3/4 cup Italian-style breadcrumbs (Panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (or 1 tsp dried parsley)
- 1/2 tsp dried oregano (or Italian seasoning)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a slight kick)
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp lemon juice (freshly squeezed)
For Garnish:
- Extra Parmesan
- Lemon wedges (for serving)
- Fresh basil or parsley (for color and freshness)
Instructions
Step 1: Prep the Artichoke Hearts
- Preheat oven to 375°F (190°C).
- Drain and pat dry the artichoke hearts to remove excess moisture.
- Arrange them cut side up in a greased baking dish.
Step 2: Make the Stuffing
- In a bowl, mix together breadcrumbs, Parmesan, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
- Drizzle in olive oil and lemon juice, stirring until the mixture is slightly moist and crumbly.
Step 3: Stuff & Bake
- Spoon the breadcrumb mixture generously over each artichoke heart, pressing lightly to help it stick.
- Drizzle with a little extra olive oil for crispiness.
- Bake for 15-20 minutes, until the tops are golden brown and crispy.
Step 4: Serve & Enjoy
- Sprinkle with extra Parmesan and fresh herbs before serving.
- Serve warm with lemon wedges for a zesty finish.
Serving Suggestions
- As an appetizer: Serve with garlic aioli, marinara sauce, or balsamic glaze.
- As a side dish: Pairs beautifully with grilled chicken, fish, or steak.
- On pasta: Toss with angel hair pasta and olive oil for a delicious Mediterranean-style dish.
Notes
- Make it extra cheesy: Add shredded mozzarella before baking.
- Gluten-free? Use gluten-free breadcrumbs or ground almonds.
- More crunch? Top with a few crushed pine nuts or walnuts.
- Make ahead: Assemble the artichokes a day in advance, refrigerate, and bake when ready!