Eating anywhere in Louisiana offers plenty of fried options. I think we fry just about anything here. Let’s face it, everything tastes good fried, even a fried Brussel sprout would be tasty…maybe! I try to eat healthy but that fried craving always finds a way to creep in, especially once I smell fried goodness. Doesn’t fried food aroma smell good? So my fried food craving guided me to a platter of fried oysters. Is it just me or do you feel not as guilty indulging in a fried platter if you order a sweet potato instead of French fries? Just like Louisiana likes fried food, we also like large portions, which are great for leftovers. So I was left with 1/2 dozen fried oysters. Fried oysters make an easy stuffing. So in lieu of the recent holiday, National Artichoke Hearts Day, I decided to make fried oyster stuffed artichokes. Did you know that March 16 was National Artichoke Hearts Day? If you didn’t get a chance to celebrate, it’s not too late.

Fried Oyster Stuffed Artichokes:

Fried Oyster Stuffed Artichokes

I love artichokes, especially stuffed artichokes. Remember the Spinach and Artichoke Buds? Using leftover fried oysters makes the stuffing easy, as the breading works just like breadcrumbs. The stuffing works well with mushrooms, too. I like to add grated Parmesan cheese to the top to brown-I love brown bits of cheese, but if you don’t, wait until after before topping.

Here is the simple recipe:

Fried Oyster Stuffed Artichokes
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Fried Oyster Stuffed Artichokes


  • 1/2 cup fried oysters, minced in processor (about 4 large or 6 small)
  • 1 can artichoke hearts, drained (5-7 count)
  • 1/2 cup cream cheese
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp hot sauce (or more to liking)
  • 1/2 tsp Worcestershire sauce
  • Shredded Parmesan cheese for topping


  1. Cut artichoke hearts in half lengthwise. Put cut side down on paper towels to drain. Let sit 5 minutes.
  2. In a mixing bowl, add cream cheese, mayonnaise, Parmesan cheese, hot sauce and Worcestershire sauce. Combine well using a rubber spatula. Fold in minced fried oysters.
  3. Flip over artichoke hearts. Using a tablespoon, fill each artichoke heart half pressing down gently so halves will sit flat.
  4. Put stuffed artichokes on a lightly greased cookie sheet.
  5. Bake 350* for 20-25 minutes.
  6. Top with shredded Parmesan cheese.

Want one?  Fried Oyster Artichoke

Put your TO COOK IS TO CREATE thinking cap on: Don’t like fried oysters? Use fried shrimp. A leftover stuffed crab works great, too. Are you also a cheeseaholic?  Add in more cheese-mozzarella, ricotta, pepper jack, or blue cheese crumbles (I love blue cheese with oysters-my favorite fried oyster poboy-blue cheese, pepper jack cheese, and bacon!) Can even use ricotta cheese in place of cream cheese,  just use a little less. Have some white wine? Instead of a cookie sheet, put a small layer in bottom of casserole dish, add stuffed artichoke hearts and bake. Want to turn the stuffed artichoke hearts into a dip? Pull artichoke hearts apart, line bottom of small casserole dish, top with cheese mixture, then with minced fried oysters. Bake at 350 for 20 minutes. Serve with crackers or toast points.

FOOD FUN: There are all kinds of fun and crazy food holidays for each month and for each day. So there is always a reason to celebrate. Why not find a food holiday you like and turn it into a themed celebration with your family and friends? It is fun to use a food holiday as a guilt free way to indulge in desserts, too, like National Black Forest Cake Day.  I use  In fact, writing about oysters has me all ready to celebrate National Oysters on the Half Shell Day, March 31!




Fried Oyster Stuffed Artichokes
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