Baked Artichoke Hearts

I love old fashioned stuffed artichokes and the heart is the best part when I can't find whole fresh artichokes I used canned to make this baked artichoke heart casserole.



They are the perfect solution in a pinch as they take hardly any time to prepare and so delicious!



Once you try these you will be amazed how easy they are and no fuss with the great flavor of stuffed artichokes.



The topping is fabulous and pretty much the same ingredients you would use for Italian stuffed fresh artichokes except you have all hearts!



I really love this side dish and artichokes so if you love them to try this out and keep some cans on hand so you don't have to wait for artichoke season or holidays!



These make the best side dish and done in minutes!



Scroll down for this printable easy recipe to the bottom of the page.

Calling all artichoke lovers!


This is one of the easiest ways to satisfy your stuffed artichoke craving.


I just love how easy these are to make Baked in the oven and done in 20 minutes!

Topping is the best!

The stuffing is deliciously rich with Romano and Parmesan cheese, olive oil and garlic!


What a difference from cutting, cleaning, stuffing all those artichokes to get the same great flavors in this easy casserole!


If you're an artichoke fan like me you are in for a big treat.

Mom Always Made The Best!

I still make the old fashioned stuffed artichokes on special occasions and when I can find nice extra-large fresh artichokes.


Now I make this version more often because they are so easy and not much time involved.


There is no cleaning, and clipping leaves and still the great taste.


We love the heart of the inside of a regular stuffed artichoke, isn't that the best part?

Ingredients You Will Need to Make Baked Artichoke Hearts 

• minced garlic
• granulated garlic
• black pepper
• salt
• Italian Flavored Bread Crumbs (for Keto Version use 1/2 cup almond flour)
• Romano and Parmesan blends of grated cheese
• regular artichoke hearts drained (or use 3 cups frozen boiled and drained
• freshly chopped flat-leaf Italian parsley
• chicken broth, white wine or a mixture of both
• melted butter
• extra virgin olive oil
• Optional: Shredded mozzarella for the top, 1/2 teaspoon oregano and dried or fresh basil

Stovetop Version!

These artichoke hearts can be made on the stovetop also, just a different version here.


Drain the artichoke hearts.

Toss them in seasoned flour or use almond flour seasoned and saute them in olive oil with fresh garlic.


Add the chicken broth and simmer with the seasonings.


In another pan saute the breadcrumbs with butter and garlic powder, add to the top of the sauteed artichoke hearts.

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Zucchini Pizza
stuffed fried dough
Zucchini Cupcake Appetizer
Wood Tray with meats, fruits and nuts

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Tips

• I prefer to boil these first to get any of the brine out of the artichokes
• If you love the stuffing add some on the bottom of the dish also (more calories but so good!)
• If you don't have chicken broth you can use white wine or water

Perfect Side Dish

If you love stuffed artichokes then these baked artichokes will be your new favorite side dish.


The easiest side dish to make and a tasty vegetable in no time.


I make them often and can literally eat the topping with a spoon it's so good!

artichoke hearts baked, Italian baked artichoke hearts, artichoke hearts side dish

artichokes recipes, side dishes, vegetable recipes

Italian, American

Yield: 4

Author: Claudia Lamascolo

Baked Artichoke Hearts

Baked Artichoke Hearts are baby canned artichokes that are a perfect alternative to stuffing the large ones with the same great flavors baked.

Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

• 1 teaspoon minced garlic or more your taste
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup Italian Flavored Bread Crumbs (for Keto Version use 1/2 cup almond flour)
• 1/4 cup plus two tablespoons Romano and Parmesan blends of grated cheese
• 2 cans regular artichoke hearts drained (or use 3 cups frozen boiled and drained
• 1 tablespoon freshly chopped flat-leaf Italian parsley
• 1/4 cup chicken broth, white wine, or a mixture of both
• 2 tablespoons melted butter
• 4 to 5 tablespoons extra virgin olive oil
• Optional: Shredded mozzarella for the top, 1/2 teaspoon oregano, and dried or fresh basil

Instructions:

How to cook Baked Artichoke Hearts

1. Drain and wash the artichoke hearts ( I prefer to boil the brine out first for 6 minutes)
2. Oil spray a 9 x 9 baking dish. Place the hearts on the bottom. 
3. Pour chicken broth on the top.
4. In a bowl mix the bread crumbs, cheese, minced garlic, pepper, salt until blended.
5. Pour over the top of the artichokes pat-down. 
6. Drizzle the butter and olive oil mixed together over the top of the breadcrumb mixture. 
7. Sprinkle with more cheese, and granulated garlic evenly over the top.
8.  Bake at 400 degrees until the top is brown and a little crispy. 
9. Around 20 minutes.

Calories
79

Fat (grams)
11

Sat. Fat (grams)
4

Carbs (grams)
19

Net carbs
11

https://www.whatscookinitalianstylecuisine.com/2017/11/baked-artichoke-hearts-recipe.html

Created using The Recipes Generator

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