Lemon Parmesan Stuffed Artichoke Bottoms are the ultimate spring-inspired appetizer! Besides being delicious, they’re super simple and can be made well ahead of your get-together.
Are you doing any spring cleaning? I’ve been hard at it for the past month or so along with some home improvement projects. My mother-in-law arrived last week for her annual visit so it’s been a little crazy around here for the past month or so.
My mother-in-law is not one to walk around doing a white-glove test or anything, but if it’s not done before she arrives, it won’t get done while she’s here. I swear we go out to eat more and do more things in the month she’s here than we do all year!
One project I’ve been slowly working on is our attic. For some reason, I thought it would be beneficial to save 30 years of Bon Appetit magazine! Oh, I had them totally organized in date order. One day reality and sanity struck and it occurred to me I was never going to do anything with them. They were never going to do anything for me except take up space.
So, as I have time or are only half-watching a television show, I page through them and am saving recipes that make sense to make now. Those old magazines are fun to look at–like a little trip back in time. However, many of the recipes are beyond redemption and need to be forever forgotten.
But then, in the midst of all those old recipes is a jewel! Like, these Lemon Parmesan Stuffed Artichoke Bottoms from 1993!
Besides being an artichoke fanatic, I’m a stuffed artichoke bottom fanatic! My recipe for Goat Cheese Stuffed Artichoke Bottoms is one of my most pinned recipes!
How to make Lemon Parmesan Stuffed Artichoke Bottoms:
- Start with canned artichoke bottoms. Canned artichoke bottoms can be a little tough to find so I order them from Amazon. (Affiliate Link)
- Each can will normally contain six bottoms. You’ll want three cans so you have 12 to 14 of the prettiest ones as there may be a few oddballs in there. (Save them and place in a salad… waste not!)
- Drain, pat dry and examine for any tough outer fibrous material. Carefully trim it away with a paring knife.
- Place in a baking dish sprayed with a little cooking spray…
- Combine Parmesan cheese, mayonnaise, lemon zest and juice, parsley, pine nuts and garlic and stir together.
- Fill the artichoke bottoms with the combination.
And they’re done! Easy, easy! And so impressive!
Hot, cheesy, lemony! Lemon Parmesan Stuffed Artichoke Bottoms!
Love artichokes? Be sure to try my other amazing artichoke recipes!
- Goat Cheese Stuffed Artichoke Bottoms
- Oven-Roasted Artichokes with Roasted Garlic Butter
- Cauliflower Artichoke Tabbouleh
Click to purchase these helpful tools and equipment to make Lemon Parmesan Stuffed Artichoke Bottoms (Affiliate Links):
- Non-stick cooking spray or olive oil
- 2-3 cans (14-ounce) artichoke bottoms, rinsed, drained and patted dry (approximately 12-14)
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup mayonnaise
- 3 cloves, garlic, minced
- Zest of 1 large lemon
- 1/2 large lemon, juiced
- 1/4 cup pine nuts
- 2 tablespoons chopped fresh parsley plus more for garnish
- Freshly ground black pepper, to taste
- Preheat oven to 375 degrees.
- Coat a baking dish large enough to hold all the artichoke bottoms with cooking spray or olive oil.
- Place artichoke bottoms in baking dish.
- Combine Parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl.
- Mound mixture into artichoke bottoms.
- Bake 20- 24 minutes or until lightly browned and bubbling.
- Garnish with additional chopped parsley if desired. Serve immediately.
MAKE AHEAD: Can be filled and stuffed 1-2 days ahead of time.
Amount Per Serving Calories 132 Total Fat 12g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 8g Cholesterol 13mg Sodium 249mg Carbohydrates 4g Fiber 1g Sugar 0g Protein 4g