Italian Baked Stuffed Artichokes Hearts
Artichokes and stuffing
- 1 1/2 cups gluten-free breadcrumbs we used Aleias Italian bread crumbs
- 1/4 cup finely chopped fresh curly parsley
- 1/4 cup grated parmesan cheese
- 1/4 cup grated pecorino romano cheese
- 1 tablespoon mixed dried herbs we used 1/2 thyme and 1/2 oregano. You could also use an Italian seasoning blend
- 1 teaspoon coarse salt
- freshly ground pepper
- 3 9 oz packages frozen artichoke hearts thawed and drained (or the equivalent 3 cans artichoke hearts)
- 2/3 cup extra virgin olive oil plus more for the baking dish
- 1/4 cup fresh lemon juice approximately juice from 2 lemons
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves minced (2 teaspoons)
- Preheat oven to 325 degrees F
- Combine breadcrumbs, parsley, cheese, herbs and salt in a medium bowl. Season with pepper to taste (I used 1/4 teaspoon) and mix to combine. Set aside.
Prepare the dressing
- Whisk olive oil, lemon juice and zest, and garlic in a small bowl or liquid measuring cup. Set aside.
Prepare the dish
- I used a 1 1/2 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 9 1/2 inch baking dishes. They all work! Brush oil on the inside of the baking dish.
- 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
- 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.
- Drizzle the rest of the dressing evenly over breadcrumb topped artichokes.
- Cover dish with parchment paper, then foil, and bake 30 minutes.
- Increase temperature to 375 degrees
- Uncover and bake until breadcrumbs are golden brown, 20 -25 minutes.
- Serve immediately and enjoy!
- Tip: Can be assembled a day ahead, stored in the refrigerator, and baked just before serving.
10 thoughts on “Italian Stuffed Artichokes Hearts”
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!
Yay! So happy you loved it too! And I’m glad it worked equally well without the cheese… thanks for sharing!
Made this as a side dish for Christmas dinner and it was a big hit! Delicious ?
Thanks for sharing! So happy you all loved it too!
I just made this for my family for Christmas Eve dinner, & it was such a hit! I usually make stuffed artichokes in the spring, & they’re a true labor of love, taking at least 2 hours to clean, cut, stuff, & cook! This dish did not disappoint, & my family said that if I make this instead of traditional stuffed artichokes they’d be so happy!! Will definitely be making these again!
So happy you loved them! This is a special recipe to us and it makes me so happy to have others enjoy it on their table too! Thank you!
These were so good. I’ve made them twice now. The recipe is simple, it comes together quickly and the flavor is out of this world!
So happy you love them as much as we do! Thank you!!
I made this from a Martha Stewart Show many years ago and watched her Mother make it. Sooo good!
Love it! I’ve only ever tried my husband’s family’s recipe but I’m sure Martha Stewart’s recipe is excellent! Love that her mother made it! Nothing like a family recipe.