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4.34 from 3 votes

Italian Baked 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! Easy recipe is perfect as an appetizer or side dish. Can be assembled a day ahead and baked before serving.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Appetizer, Side Dish, Holidays, Veggies
Cuisine: Gluten-Free, Vegetarian
Servings: 6 -8 servings
Author: Healthy Gluten-free Family

Ingredients

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)

Dressing

  • 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)

Instructions

  • Preheat oven to 325 degrees F

Prepare Stuffing

  • 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.

Assemble

  • 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!