Italian Stuffed Artichokes Hearts

Crispy baked artichoke hearts stuffed with a mouth-watering mix of breadcrumbs, parmesan, garlic, herbs, olive oil and lemon... a family recipe made gluten-free and out of this world!

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com
Italian Stuffed Artichokes Hearts

Easy recipe is perfect as an appetizer or side dish.

These Italian Stuffed Artichoke Hearts are a new holiday tradition for us!

My husband’s Auntie Anne used make these every year at the holidays and we’d all literally dive in!

No matter how many she made, they would vanish in minutes!  The were always perfectly crispy, stuffed with the yummiest mix of breadcrumbs and herbs and had the most amazing flavor!

And the house smelled so good with the mix of garlic, Italian seasonings, olive oil and lemon.  My mouth is literally watering just thinking about it!

So it is my honor and privilege to be given this recipe to make and share with all of you!

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

Last year we made them for the first time to serve as part of our Christmas Day Antipasto Course and they were such a hit, everyone insisted we include them from now on!

The recipe is super simple using frozen or canned artichoke hearts and pantry staple ingredients, and once prepared the artichokes are baked so the house smells amazing!

All you need is frozen or canned artichoke hearts, gluten-free Italian breadcrumbs, parmesan, pecorino romano, fresh parsley, Italian dried herbs, olive oil, lemon juice, lemon zest and garlic.

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

I’ve used both frozen and canned artichoke hearts based on availability. Sometimes the canned ones are actually a little more tender.

First you mix together the stuffing which is breadcrumbs, parsley, cheeses and herbs.

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

Then you whisk together the dressing, which is the olive oil, fresh lemon juice, lemon zest and garlic.Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

With flavors like these, can is there any doubt why they taste so good?

Make sure your artichokes are thawed if frozen and well rinsed, then get ready to assemble!

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

They come together really quickly as you can see!

And you can do them as a single layer (better is serving as an appetizer) or double layer as I’ve done here when serving as a side dish.

First you place the artichokes in a single layer in the prepared pan or baking sheet. Stuff with the stuffing being sure to get in between the layers.

Drizzle with dressing and repeat.

Then bake!

The house will smell amazing!

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

And when they’re done, they will be drool worthy!

Whether you enjoy it as an appetizer or side dish, I hope you love it too!

Pro tip: Theses can be assemble a day ahead and then baked just before serving.

Scroll down for recipe and leave a comment if you try.

Recipe

 

5.0 from 1 reviews
Italian Baked Stuffed Artichokes Hearts
 
Prep time
Cook time
Total time
 
Crispy baked artichoke hearts stuffed with a mouth-watering mix of breadcrumbs, parmesan, garlic, herbs, olive oil and lemon... a family recipe made gluten-free and out of this world! Easy recipe is perfect as an appetizer or side dish. Can be assembled a day ahead and baked before serving.
Author:
Recipe type: Appetizer, Side Dish, Holidays, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 6-8 servings
Ingredients
Artichokes and stuffing
  • 1½ cups gluten-free breadcrumbs (we used Aleias Italian bread crumbs)
  • ¼ cup finely chopped fresh curly parsley
  • ¼ cup grated parmesan cheese
  • ¼ cup grated pecorino romano cheese
  • 1 tablespoon mixed dried herbs (we used ½ thyme and ½ oregano. You could also use an Italian seasoning blend)
  • 1 teaspoon coarse salt
  • freshly ground pepper
  • 3 9oz packages frozen artichoke hearts, thawed and drained (or the equivalent 3 cans artichoke hearts)
Dressing
  • ⅔ cup extra virgin olive oil, plus more for the baking dish
  • ¼ cup fresh lemon juice (approximately juice from 2 lemons)
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, minced (2 teaspoons)
Instructions
  1. Preheat oven to 325 degrees F
Prepare Stuffing
  1. Combine breadcrumbs, parsley, cheese, herbs and salt in a medium bowl. Season with pepper to taste (I used ¼ teaspoon) and mix to combine. Set aside.
Prepare the dressing
  1. Whisk olive oil, lemon juice and zest, and garlic in a small bowl or liquid measuring cup. Set aside.
Prepare the dish
  1. I used a 1½ quart 8.5x 11 inch baking dish. My aunt used a 9x13 inch baking dish. Or if you want a single layer of artichokes, use 2 9½ inch baking dishes. They all work! Brush oil on the inside of the baking dish.
Assemble
  1. Place artichokes in a single layer covering the base of the pan, sprinkle stuffing mixture over artichokes, pushing it into the cracks between hearts. Tap the bottom of the dish on a counter to settle bread crumb mixture. Drizzle with Dressing
  2. If using 1 pan (as I did above), place a second layer of artichokes on top of the first layer and repeat topping and stuffing with breadcrumb mixture. If using 2 pans, repeat as above with the second pan.
  3. Drizzle the rest of the dressing evenly over breadcrumb topped artichokes.
  4. Cover dish with parchment paper, then foil, and bake 30 minutes.
  5. Increase temperature to 375 degrees
  6. Uncover and bake until breadcrumbs are golden brown, 20 -25 minutes.
  7. Serve immediately and enjoy!
  8. Tip: Can be assembled a day ahead, stored in the refrigerator, and baked just before serving.

 

Italian Stuffed Artichokes gluten free #glutenfreerecipes www.heatlhygffamily.com

4 thoughts on “Italian Stuffed Artichokes Hearts

  1. I absolutely loved this recipe and so did my entire family when I brought it to Christmas. So many layers of flavor! I even adapted one of the pans to be cheese-free for some picky eaters and it was still delicious!

    1. Yay! So happy you loved it too! And I’m glad it worked equally well without the cheese… thanks for sharing!

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