These flavorful stuffed artichokes are not only delicious, but a super low carb AND low calorie appetizer recipe!
2 (14 ounce cans) artichoke hearts – can substitute frozen or jarred but not marinated
3 Italian sausage links, casings removed
1/2 cup ricotta cheese, part skim or whole
1/2 cup shredded mozzarella cheese
1/4 cup sun dried tomatoes, drained and chopped
1/4 teaspoon kosher salt
Fresh Black pepper to taste
1/4 teaspoon garlic powder
2 tablespoons grated parmesan cheese (plus more for garnish)
1/4 cup fresh parsley, chopped (plus more for garnish)
1/2 cup panko bread crumbs, toasted in a dry pan until golden brown
Preheat the oven to 400 degrees.
Brown the sausage in a skillet, breaking the sausage into small crumbles. Drain the sausage on a plate lined with paper towels and set aside.
Drain the artichoke hearts well, patting dry with paper towels. If using canned artichoke hearts, rinse well under cold water then drain and dry.
Cut the artichoke hearts in half, lengthwise, and add them cut side up to a baking sheet.
Add the cooked sausage, ricotta cheese, mozzarella cheese, sun dried tomatoes, salt and pepper, garlic powder, parmesan cheese and parsley to a bowl. Mix the filling together until all ingredients are combined.
Add a heaping teaspoon of filling to the top of each artichoke heart, pressing down slightly to stick to the artichoke. Top with toasted bread crumbs and bake for 15 minutes.
Remove the artichoke hearts from the oven and top with more parmesan cheese and chopped parsley. Serve immediately.
If making these appetizers ahead of time, you can make them up until the point of baking and keep them in your refrigerator up to a day in advance. Remove from the refrigerator 30 minutes before baking and bake per the instructions.
- Category: Appetizers
- Method: Oven
- Cuisine: American