Stuffed Artichoke Hearts
Recipes > Dinner > Side Dishes > Stuffed Artichoke Hearts

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Recipe Checklist:
  • 4 Artichoke Hearts, Quartered
  • 4 oz Mascarpone Cheese
  • 1/4 Cup Parmesan Cheese (Grated)
  • 1/2 Cup Prosciutto, (Minced)
  • 2 Clove Garlic, (Puréed)
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/4 Cup Italian Parsley Dried
  • 1 T Fresh Rosemary Leaves (Minced)
  • Salt (to Taste)
  • White Pepper (to Taste)
  • 1 Cup All-Purpose Flour
  • 2 Eggs (Whisked)
  • 1/4 Cup Whole Milk
  • 2 Cups Seasoned Italian Bread Crumbs
  • 1/2 Cup Olive Oil
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Mixing Bowl
  • Whisk
  • Pastry Brush
  • Steamer
  • Medium Sheet Pan
Estimated Time
1 Hour
Makes 16 Stuffed Artichoke Hearts
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Begin your prep by taking your Marscapone Cheese out of the refrigerator to Temper it. Next, set up a Steamer. Steam the Artichokes for about 20 minutes until they are cooked.  While they are cooking you have time to work on some of your other preparation.

Get out your Cutting Board and Mince the Rosemary and the Prosciutto. Most store-bought dried Parsley should already be minced. Purée both Garlic cloves. Divide the Garlic into 2 equal portions.

With the meat and herbs minced, work on setting up your Breading Station (Flour, Egg Wash, Breading). Place the All Purpose Flour into a shallow bowl. Make the Egg Wash by Cracking the Eggs, Whisking the Eggs and then adding the Milk before Whisking again. Finally, place the Seasoned Italian Bread Crumbs into a shallow bowl or plate. We call for Seasoned Italian Bread Crumbs but any type of Bread Crumbs, including Panko or other Seasoned Bread Crumbs can be used.

If you still have time left over, add half of the Puréed Garlic to the Olive Oil. You can do this step 1-2 days in advance, but we wouldn’t stretch it out past that length of time because Raw Garlic (which is a bulb that grows in the ground) can harbor anaerobic bacteria that thrive in an oil environment.

The last bit of prep is to Grease a Baking Sheet and hold it aside for Baking the Stuffed Artichoke Hearts.

Once cooked, remove the Artichoke Hearts from the Artichokes by Slicing through the Artichoke above the Heart and about ¼ inch (6.35 mm) below the broad bulk of the leaves. Remove the stalk, again by slicing through it. Pick off any remaining small leaves and Trim off any visibly tough portions. Quarter the prepped Artichoke Hearts before setting them aside. We quarter the large hearts because we are aiming to make a bite-sized Appetizer. Alternatively, you can work with smaller Artichoke Hearts (try for bite-sized) and leave them whole. You can quarter the Artichoke Hearts about 3 days in advance, if you hold them refrigerated. Any longer than this and they will begin to oxidize.


Begin the active phase of the recipe by mixing together the tempered Mascarpone Cheese, the Parmesan Cheese, the Prosciutto, the Red Pepper Flakes, the Parsley, and the Rosemary in a medium Mixing Bowl to make the stuffing. Once it is all mixed together, add the second Puréed Garlic clove and add it to the mixture. Finish up the stuffing by Seasoning with Salt and Pepper to taste.

Portion out roughly 2 oz. of the cheese stuffing mixture per Artichoke Heart. Spoon each portion onto the “Choke” side (the flat side and/or the side opposite the stem) of each heart.  Place each stuffed Artichoke Heart on the Greased Baking Sheet in a single layer. Don’t overcrowd them. If you have the freezer space, it can’t hurt to freeze the loaded Baking Sheet for 15 to 20 minutes.

While the stuffed Artichoke Hearts cool off and firm up, set up your Breading Station if you have not already done so.

After 15- 20 minutes, remove the Artichokes from the freezer. Bread them by Dredging them in the flour, then the Egg Wash and finally in the Bread Crumbs. If you want to learn to Bread from Smart Kitchen our Breading Exercise has it all covered, including how to limit the mess. Place each breaded Artichoke Heart back onto its spot on the Baking Sheet. Repeat until all of the hearts are Breaded. 

Stick the breaded Artichokes back into the freezer for 15 -20 minutes. While they cool, preheat your oven to 400˚ F (204˚ C). When they have cooled sufficiently, remove the Baking Sheet from the Freezer and retrieve your Garlic Oil. Brush the top of each stuffed Artichoke Heart with the Garlic Oil using a Pastry Brush.

Place the Baking Sheet holding the Artichoke Hearts into the hot 400˚ F oven for 10 to 12 minutes or until the breading turns golden brown and the Marscapone Cheese stuffing softens. Season again with Salt and Pepper, if desired. Serve Immediately or Hold them Warm for 4 hours (or so).