These oven baked 4-ingredient beef stuffed artichokes are the kind of simple, old-school appetizer that feels a little special without asking much from the cook. Using pantry-friendly ingredients and jarred or canned artichoke hearts keeps the prep easy, while the combination of savory beef, tender artichokes, and browned Parmesan creates a rich bite that works especially well for casual gatherings, game days, and summer cookouts.
Serve these hot from the oven with toothpicks or a small fork as an appetizer, or pair them with a crisp green salad, roasted potatoes, grilled vegetables, or a platter of olives and marinated peppers. They also fit nicely alongside other cookout favorites like burgers, Italian sausage, or grilled chicken, and a bright sparkling lemonade or chilled white wine helps balance the richness.
Oven Baked 4-Ingredient Beef Stuffed Artichokes
Servings: 6
Ingredients
2 cans artichoke hearts, drained well and halved
1 pound ground beef
1 cup grated Parmesan cheese
1 teaspoon garlic powder
Directions
1. Preheat the oven to 375°F and lightly grease a glass casserole dish. Drain the artichoke hearts very well and pat them dry so the filling stays in place while baking.
2. In a skillet over medium heat, cook the ground beef with the garlic powder, breaking it up with a spoon, until the meat is browned and fully cooked. Drain off any excess fat.
3. Spoon the cooked beef mixture into the center of each artichoke heart half, pressing gently so the filling is tucked in neatly. Arrange the stuffed artichokes snugly in the casserole dish.
4. Sprinkle the Parmesan evenly over the stuffed artichokes, then bake for 15 to 20 minutes, until heated through and the cheese is golden on top. Let them rest for a few minutes before serving.
Variations & Tips
Use marinated artichokes carefully: If plain artichoke hearts are unavailable, marinated ones can work in a pinch, but drain them very thoroughly and expect a tangier flavor. Because they already contain oil and seasoning, you may want to reduce the garlic powder slightly.
Make it ahead: You can cook the beef and stuff the artichokes several hours in advance, then cover and refrigerate the casserole. Add the Parmesan just before baking so the top stays dry and browns better.
Add a binder if you want a firmer filling: Although the four-ingredient version is nicely simple, a spoonful of breadcrumbs mixed into the beef can help the filling hold together more firmly if you are serving these on a buffet.
Watch the salt: Parmesan and canned artichokes can both be salty, so taste the cooked beef before adding any extra seasoning. In most cases, the cheese brings plenty of savoriness on its own.