This baked stuffed artichoke appetizer combines tender artichoke hearts with a savory garlic and Parmesan breadcrumb filling for a crowd-pleasing starter.
Perfect for entertaining, this recipe uses fresh ingredients and simple steps to create a warm, cheesy, and flavorful bite.
Baked to golden perfection, these stuffed artichokes are easy to prepare ahead and serve warm straight from the oven.
Why You’ll Love This Recipe
- Using fresh artichoke hearts ensures tenderness and a mild flavor that pairs well with the aromatic garlic and nutty Parmesan.
- The breadcrumb mixture binds the ingredients and crisps up nicely when baked, adding a satisfying texture contrast.
- Baking rather than frying creates a lighter dish, perfect for a sophisticated but approachable appetizer.
Baked Stuffed Artichoke Hearts with Garlic and Parmesan
A delicious and easy appetizer featuring fresh artichoke hearts stuffed with a flavorful garlic and Parmesan breadcrumb mixture, baked to golden perfection.
- Prep time
- 20 minutes
- Cook time
- 30 minutes
- Servings
- 6
- Yield
- 6 stuffed artichoke hearts
Ingredients
- 6 large fresh artichoke hearts (about 1 1/2 inches in diameter)
- 1 cup fresh breadcrumbs (approx. 120 g)
- 1/2 cup grated Parmesan cheese (50 g)
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped (15 g)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil (30 ml), plus more for drizzling
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the Artichoke Hearts Preheat the oven to 375°F (190°C). Pat the artichoke hearts dry with paper towels and place on a baking sheet lined with parchment paper or lightly greased.
- Make the Filling In a medium bowl, combine the fresh breadcrumbs, grated Parmesan, minced garlic, chopped parsley, crushed red pepper flakes (if using), 2 tablespoons olive oil, salt, and pepper. Mix thoroughly until the mixture is moist and cohesive.
- Stuff the Artichoke Hearts Carefully press the breadcrumb mixture into the center of each artichoke heart, packing gently to fill completely. Drizzle a little olive oil over each stuffed artichoke heart.
- Bake Until Golden Bake in the preheated oven for 25 to 30 minutes until the topping is golden brown and crisp. The internal temperature of the artichoke hearts should reach at least 135°F (57°C) for safety and best texture.
- Serve Remove from the oven and let cool for 5 minutes before serving. Serve warm with lemon wedges on the side for squeezing.
Helpful Tips
- For best results, rinse artichoke hearts well to remove any grit and pat dry thoroughly.
- Fresh breadcrumbs can be made by pulsing day-old bread in a food processor.
- If you can't find fresh artichoke hearts, use thawed frozen ones but reduce baking time slightly since they are softer.
- Leftover baked stuffed artichokes can be reheated in a 350°F (175°C) oven until warmed through.
Storage and Make-Ahead
Store any leftover stuffed artichoke hearts in an airtight container in the refrigerator for up to 2 days.
Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes until heated through and the topping is crisp again.
Do not freeze baked stuffed artichoke hearts as texture may degrade.
Frequently Asked Questions
Can I prepare the stuffed artichoke hearts ahead of time?
Yes, you can prepare and stuff the artichoke hearts up to a day ahead, cover them tightly, and refrigerate. Bake just before serving.
Are artichoke hearts safe to eat raw?
Artichoke hearts are typically cooked before eating. This recipe bakes them to a safe temperature ensuring tenderness and safety.
Can I make this recipe vegetarian?
Yes, the recipe is vegetarian but contains dairy (Parmesan cheese). It is not vegan.
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