Roasted Artichoke Hearts W/ Sun-Dried Tomatoes & Ch

Name: Roasted Artichoke Hearts W/ Sun-Dried Tomatoes & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (13 3/4 ounce) cans artichoke hearts (whole); ⅓ cup dry breadcrumbs; kosher salt and pepper, to taste; 2 teaspoons olive oil; 3 medium shallots, sliced thin; 1 garlic clove, minced; 2 tablespoons pine nuts; ¼ cup sun-dried tomato, cut into small strips; 1 tablespoon fresh thyme or ¾ teaspoon dried thyme; 1 tablespoon fresh basil or ¾ teaspoon dried basil; 3 tablespoons white wine; ½ cup smoked gouda cheese, shredded

Servings: persons

2 (13 3/4 ounce) cans artichoke hearts (whole)
⅓ cup dry breadcrumbs
kosher salt and pepper, to taste
2 teaspoons olive oil
3 medium shallots, sliced thin
1 garlic clove, minced
2 tablespoons pine nuts
¼ cup sun-dried tomato, cut into small strips
1 tablespoon fresh thyme or ¾ teaspoon dried thyme
1 tablespoon fresh basil or ¾ teaspoon dried basil
3 tablespoons white wine
½ cup smoked gouda cheese, shredded

1
["Preheat oven to 375F.", "If the pine nuts are not already toasted, place on a shallow pan and toast for about 5 minutes (being very careful not to let them burn).", "Drain artichoke hearts in a colander and pat dry.", "Spray a 9"" square shallow pan with cooking spray.", "Roll artichokes in breadcrumbs seasoned with salt and pepper.", "Place artichokes in the pan in a single layer.", "Sprinkle any remaining breadcrumbs evenly over the artichokes, if desired.", "Cook uncovered for 45 minutes.", "Meanwhile, prepare topping.", "Heat oil in a small frying pan and saute the shallots.", "Add garlic after 2-3 minutes and continue to saute until shallots and garlic are lightly browned, about 5 minutes total.", "Remove from heat and add tomatoes, toasted pine nuts, thyme, basil and wine.", "Mix well and spread evenly over the top of the artichoke hearts.", "Top with shredded cheese.", "Continue baking, uncovered, about 15 minutes or until cheese has melted and mixture is slightly bubbly.", "Serve immediately."]

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (13 3/4 ounce) cans artichoke hearts (whole), ⅓ cup dry breadcrumbs, kosher salt and pepper, to taste, 2 teaspoons olive oil, and more.

Yes, Roasted Artichoke Hearts W/ Sun-Dried Tomatoes & Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Artichoke Hearts W/ Sun-Dried Tomatoes & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions