Stuffed Artichoke Hearts – a delicious recipe with butter, Parmesan cheese, artichoke bottoms, lemon pepper, garlic salt, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
515
kcal
Calories
50
g
Fat
4
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup butter, 1 cup grated Parmesan cheese, 3 (14 ounce) cans artichoke bottoms, drained, 1 teaspoon lemon pepper, and more.
Yes, Stuffed Artichoke Hearts 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.
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