Stuffed Artichoke Hearts Recipes

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STUFFED ARTICHOKE HEARTS



Stuffed Artichoke Hearts image

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.

Provided by Platings and Pairings

Categories     Side Dish

Time 30m

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • Pour the bread crumb mixture over the artichoke hearts.
  • Bake for 10 - 15 minutes. Serve warm.

Nutrition Facts : Calories 142 kcal, Carbohydrate 14 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STUFFED ARTICHOKE HEARTS



Stuffed Artichoke Hearts image

Provided by Sandra Lee

Time 20m

Yield 8 servings

Number Of Ingredients 7

3 (14-ounce) cans whole artichoke hearts
2 scallions, finely sliced
1 cup shredded red cabbage
1 cup shredded carrot
1/4 cup Italian dressing
Kosher salt and freshly ground black pepper
1 tablespoon sesame seed, for garnish

Steps:

  • Pull out the center of the artichoke with your fingers to form a cup, and then slice a bit off the bottom to make a flat surface so the cups sit upright. Repeat with remaining artichokes. The artichoke centers can be used in a salad or omelet.
  • In a large bowl, toss together the scallions, cabbage, and carrots. Add the dressing, taste, and adjust the seasoning with more salt and pepper, if necessary. Fill the artichoke cups with the slaw, garnish with sesame seeds, and serve.

STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 0

Steps:

  • Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

BAKED ARTICHOKE HEARTS WITH SEASONED BREADCRUMBS



Baked Artichoke Hearts with Seasoned Breadcrumbs image

Canned artichoke hearts are topped with a garlic-lemon-white wine-breadcrumb mixture and baked until golden.

Provided by James

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 10

1/4 cup olive oil
3 14 ounce cans artichoke hearts (rinsed and drained)
3 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes
1/2 cup plain breadcrumbs
1/2 cup Parmigiano Reggiano (grated)
1/4 cup parsley (minced)
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup dry white wine (pinot grigio, sauvignon blanc, etc...)

Steps:

  • Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
  • Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
  • Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
  • Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!

Nutrition Facts : Calories 251 kcal, Fat 14.8 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 1159 mg, Carbohydrate 18.8 g, Fiber 10.6 g, Sugar 5.1 g, Protein 8.1 g, ServingSize 1 serving

BAKED STUFFED ARTICHOKE HEARTS



Baked Stuffed Artichoke Hearts image

This recipe is essentially for stuffed artichokes, without the mess, in a bite size! A quick and easy side dish or appetizer, this recipe can be baked in the oven, or even put out on the grill (in an aluminum pan), and is great for company! As a plus, the goat cheese topping can be made ahead of time. Note: The serving size is for this recipe as a side dish.

Provided by Dwynnie

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

7 1/8 ounces goat cheese
1 teaspoon Italian spices
3/4 cup Italian style breadcrumbs, divided
1/4 cup half-and-half
1/4 cup parmesan cheese
3 (14 ounce) cans large artichoke hearts
2 tablespoons lemon juice
cooking spray

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray a 9 x 13 dish with cooking spray.
  • Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together.
  • Mix 1/4 cup breadcrumbs and parmesan cheese together.
  • Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice.
  • Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top.
  • Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown).
  • On the grill, use indirect medium heat to bake the dish.

Nutrition Facts : Calories 230.3, Fat 10.1, SaturatedFat 6.5, Cholesterol 25.4, Sodium 747.3, Carbohydrate 25.4, Fiber 8.5, Sugar 2.9, Protein 13.4

STUFFED ARTICHOKE HEARTS



Stuffed Artichoke Hearts image

An elegant appetizer that is so easy! This is a "fork and knife" type appetizer that makes a great first course for a sit-down dinner. This can be prepared in advance and refrigerated until ready to bake.

Provided by Ginny Sue

Categories     Free Of...

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can whole artichoke hearts, drained
1 (3 ounce) package cream cheese, softened
1 clove garlic, minced
2 tablespoons chopped fresh chives
salt and pepper, to taste
2 tablespoons butter, melted
1/4 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • If necessary, slice off the bottom of each artichoke heart so that it sits upright.
  • In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
  • Stuff hearts with cream cheese mixture, mounding slightly on top.
  • Roll stuffed hearts in melted butter and then in Parmesan cheese.
  • Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.

Nutrition Facts : Calories 135.5, Fat 10.1, SaturatedFat 6.3, Cholesterol 29.4, Sodium 352, Carbohydrate 8.2, Fiber 3.6, Sugar 0.8, Protein 5.1

STUFFED ARTICHOKES



Stuffed Artichokes image

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 7

1 lemon, halved
6 whole artichokes
3/4 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 small garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

  • Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
  • In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
  • Serve each artichoke hot, on an individual plate.

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