Tuesday, September 15, 2009

Stuffed Artichoke Appetizer

This recipe is a combination of a concept we learned in cooking class months ago and a filling I use when I stuff fresh artichokes. Using canned artichokes makes this a fast appetizer if you need something in a hurry.

If you happen to have a little almond feta in the freezer, it would be good added to this filling. Fresh herbs would also be a nice touch.

Stuffed Artichoke Appetizer
serves 6


15 ounce can of brined artichokes, drained and halved
1 tablespoon of extra virgin olive oil
2 tablespoons of red bell pepper, finely diced
2 tablespoons of pine nuts
1 tablespoon capers
1 lemon, zested and juiced
1 cup whole-wheat breadcrumbs
red pepper flakes, to taste
kosher salt, to taste
freshly ground black pepper, to taste


Preheat the oven to 350 degrees. Line a half sheet pan with parchment or a silpat.

Open the can of artichokes hearts and drain thoroughly. Cut the artichokes in half top to bottom and pat dry with a paper towel. Place the artichokes on the sheet pan in a single layer.

Sauté the red pepper and pine nuts in the olive oil until the peppers are soft and the pine nuts are toasted. Add the remaining ingredients and stir to evenly combine. If the crumbs are not a little moist you can add a little white wine, liquid from the caper jar or water. You want the crumbs to be damp enough to hold together but not wet. Taste the stuffing for salt and pepper and correct as necessary.

Using your hands mash the stuffing into the artichoke halves and place them on the lined baking sheet.

Bake until the crumbs are beginning to brown (this took 20 minutes in my oven). Serve hot, warm or room temperature.

Nutritional Information:

Amount Per Serving
Calories - 84.76
Calories From Fat (45%) - 38.05

Total Fat - 4.43g
Saturated Fat - 0.47g
Cholesterol - 0mg
Sodium - 131.62mg
Potassium - 292.27mg
Total Carbohydrates - 10.68g
Fiber - 4.23g
Sugar - 0.52g
Protein - 3.12g


These are nice and reasonably healthy appetizer. Traditional recipes contain a half-cup of oil, white bread crumbs and cheese. So compared to the original these are health food. My husband and I have been eating clean for so long these taste rich to me due to the fat from the pine nuts.

Be careful if you plate these when warm, as they are more delicate than the fat filled original version.

The can or artichokes I used had 12 artichokes, so this made 24 stuffed halves. When you taste the stuffing don’t taste too much. I didn’t have an extra breadcrumb when I finished filling these.


  1. I love artichokes! Thanks for the recipe!

  2. Janelle,

    We love artichokes too! You will be seeing a lot of artichoke recipes from me when they come back in season.



Related Posts with Thumbnails