READY IN 1 hr

Stuffed Artichoke Hearts

Read Reviews (23)

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

Directions

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Apr 13, 2009

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 fill all of them. The lemon pepper gives a nice flavor but I think there is a little more salt going on than I care for, so I would probably skip it next time. I used garlic powder instead of garlic salt and was glad I did, for the same reason. Overall, excellent! Will definitely make again! Thanks!

—SunnyByrd

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Most Helpful Critical Review

Aug 18, 2009

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 other words, nothing blended together. So making these and eating them really isn't worth the high calories.

—Bob

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29 Ratings

Mar 01, 2010

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. I put 1/4 cup of the Parmesan in the cream cheese mixture and added 1/4 tsp. garlic powder to the mixture and 1/2 tsp. Laurie's lemon pepper to the mixture also. So I did not need to sprinkle the artichokes with garlic or pepper. Also only dipped the bottoms of the artichokes in butter and that was plenty ! Also I baked at 350 for about 30 minutes. I got rave reviews at my dinner party. You must try this.

—Suefood

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May 29, 2009

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 just lightly sprinkled it over the artichoke bottoms. I didn't have chives, so I just finely chopped a green onion (green top also), and mixed that in. Also, I used one can of artichoke bottoms, but still used the amount of filling called for in the recipe, but maybe my artichokes were bigger than normal. My family really liked them. I will definately make this recipe again! Thanks for posting. :)

—Christina

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May 07, 2009

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 making the full recipe because these were delicious !! Thanks for sharing .

—paslea1987

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Dec 01, 2009

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 I was iffy about them once I made it but awesome.

—Muh-Manda

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Nov 28, 2009

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

—Sbar8

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May 29, 2009

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 (which made for a very difficult time). I didn't use any lemon pepper, used garlic powder instead of garlic salt and I also added some of the parm cheese into the filling. If I can find the artichoke hearts, I will make them again.

—Tracy2303

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Nutrition

Calories
237 kcal
12%

Carbohydrates
8.8 g
3%

Cholesterol
57 mg
19%

Fat
19.7 g
30%

Fiber
2.6 g
10%

Protein
7.5 g
15%

Sodium
920 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Artichoke Hearts

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 237
Calories from Fat: 177

% Daily Value *
Total Fat 19.7g 30 %
Saturated Fat 12.4g 62 %
Cholesterol 57mg 19 %
Sodium 920mg 37 %
** Potassium 45mg 1 %
Total Carbohydrates 8.8g 3 %
Dietary Fiber 2.6g 10 %
Protein 7.5g 15 %
** Sugars 0.2g
Vitamin A 18 %
Vitamin C 16 %
Calcium 14 %
Iron 4 %
** Thiamin < 1 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.