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Mediterranean Stuffed Artichoke Hearts
Original recipe: 4 servings · Prep: Under review · Cook: Under review · Total: Under review
By PowerProteinPlates Editorial TeamPublished May 1, 2026 | Updated Oct 19, 2026
Mediterranean
Under review
gluten-freeeasy-recipeswhole-foodsmeal-prep-friendly
Artichoke hearts filled with spinach, sun-dried tomatoes, bell pepper, pine nuts and optional feta.
Prep
Under review
Cook
Under review
Total
Under review
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 8 large canned or jarred artichoke hearts, drained
- 1 cup finely chopped fresh spinach, packed
- 1/2 cup crumbled feta cheese (optional for lacto-vegetarian, omit for vegan)
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/4 cup finely diced red bell pepper
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional for mild heat
- Fresh lemon wedges, for serving
Instructions
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Preheat the oven to 375°F (190°C).
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In a medium bowl, combine chopped spinach, crumbled feta (if using), sun-dried tomatoes, diced red bell pepper, toasted pine nuts, minced garlic, and fresh parsley.
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Add lemon juice, dried oregano, and most of the olive oil, reserving a little for the tops. Mix thoroughly to blend all ingredients evenly.
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Season with salt, black pepper, and red pepper flakes to taste.
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Pat the artichoke hearts dry and gently stuff each with the prepared filling, pressing lightly to compact.
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Arrange the stuffed artichoke hearts snugly in an oven-safe baking dish or skillet.
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Drizzle the reserved olive oil over the tops and cover loosely with foil.
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Bake for 15 minutes. Remove foil and bake an additional 5 minutes to lightly crisp and brown the tops.
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Remove from oven and allow to cool slightly before serving.
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Serve with lemon wedges and a side salad if desired.
Timing note
Allow for preparation and preheating, pine-nut toasting, 20 minutes baking and slight cooling.
Storage
Refrigerate leftovers promptly in covered containers for up to 4 days.
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