Crispy baked artichoke hearts stuffed with a mix of breadcrumbs, parmesan, garlic, herbs, olive oil and lemon
Gluten-Free, Vegetarian and Melt in your mouth Yummy!
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!
The recipe is super simple using canned artichokes and pantry staple ingredients, and once prepared the artichokes are baked so the house smells amazing!
Perfect as an appetizer or side dish, you will wow tastebuds and your guests!
Gluten-Free and Vegetarian, these Italian Stuffed Artichokes will wow your taste buds and your guests! Crispy baked artichoke hearts stuffed with a mix of breadcrumbs, parmesan, garlic, herbs, olive oil and lemon... Melt in your mouth yummy! Perfect as an appetizer or side dish.
Author: Healthy Gluten-Free Family
Recipe type: Appetizer, Side Dish, Holidays, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 6-8 servings
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
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)
Preheat oven to 325 degrees F
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
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 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.
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.