Stuffed Artichoke Hearts

Stuffed Artichoke Hearts

28
Jacki_In_Simi 5

"These are rich and so delicious. I dare anyone to eat just one!"

Ingredients

1 h servings 237 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
  3. Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
  4. Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
  5. Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

28
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

First of all, the recipe should be called stuffed artichoke BOTTOMS as asked for in the ingredients. Big difference. I am an expert chef and this is a wonderful appetizer, with these changes. ...

Most helpful critical

I made these exactly as the recipe had them. They didn't taste bad, but they didn't taste good either. They taste exactly like artichoke hearts with sour cream, cream cheese and garlic salt. In ...

First of all, the recipe should be called stuffed artichoke BOTTOMS as asked for in the ingredients. Big difference. I am an expert chef and this is a wonderful appetizer, with these changes. ...

These are incredibly good, addictive, and easy to make. I scaled the whole recipe back to use 1 can of bottoms, but I ended up having to increase the cream cheese/sour cream mixture again to fil...

These were DELICIOUS!!! I am only giving the recipe 4 stars because I changed it up just a little. I used garlic powder instead of salt. I did not use the amount of lemon pepper called for, I ju...

I have never tried an artichoke so I tried this recipe because the picture is so beautiful and looks delicious. I made them for Thanksgiving as was such a big hit, I was quite surprised because ...

Just made these for my me and my husband. Absolutely wonderful!!! I used lofat cream cheese as well as lofat sour cream. Delicious!

These are very good. I didn't have chives so I used cream cheese with chives already in it. I also scaled back the recipe because I wasn't sure if we would like them but next time I plan on mak...

Made these for mother's day and they were so good. I couldn't find artichoke hearts by themselves so I just bought canned whole artichokes and hollowed them out and filled them with the filling...

I made these exactly as the recipe had them. They didn't taste bad, but they didn't taste good either. They taste exactly like artichoke hearts with sour cream, cream cheese and garlic salt. In ...

I made these last night. Scaled the recipe down to one can of artichokes. As per another reviewer, I increased the filling ingredients to have enough. I forgot the lemon pepper, but added a d...