Stuffed Artichoke Hearts
"An elegant appetizer that is so easy! This is a "fork and knife" type appetizer that makes a great first course for a sit-down dinner. This can be prepared in advance and refrigerated until ready to bake."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (14 ounce) can whole artichoke hearts, drained
- 1 (3 ounce) package cream cheese, softened
- 1 clove garlic, minced
- 2 tablespoons chopped fresh chives
- salt and pepper, to taste
- 2 tablespoons butter, melted
- 1⁄4 cup freshly grated parmesan cheese
directions
- Preheat oven to 400°F.
- If necessary, slice off the bottom of each artichoke heart so that it sits upright.
- In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
- Stuff hearts with cream cheese mixture, mounding slightly on top.
- Roll stuffed hearts in melted butter and then in Parmesan cheese.
- Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
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Reviews
-
yum yum yum! -
These are excellent. I had a hard time "stuffing" the filling into the heart; I had to pull them apart a bit, but oh my were these great! If anyone has tips on stuffing technique please let me know.
-
These were so easy to make but looked and tasted elegant! They weren't even out of the oven when my husband and kids started drifting to the kitchen to find out what smelled so good. And once we started eating, everyone polished off their stuffed artichoke hearts first. A real winner! -
Very good and so easy to make. I took these to a Supper Club gathering and they were very popular. The only changes that I made were to reduce the butter and use reduced fat cream cheese. -
WOW!!! These are amazing! I doubled the recipe and it turned out great! I used more butter and parmesan cheese than was noted. These were delicious and so easy!!
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
