Lemon Parmesan Stuffed Artichoke Bottoms
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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. Don’t miss my Marinated Mozzarella Balls for another super simple party-perfect appetizer!
“Let’s just say I’ll be making them again and again….yum!”
Why This Recipe is a Keeper!
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!
Appetizers with artichoke hearts or bottoms are always the hit of the party!
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). You may also be able to find Trader Joe’s artichoke hearts in their freezer section.
- 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.
- Bake…
And they’re done! Easy, easy! And so impressive!
Hot, cheesy, lemony! Lemon Parmesan Stuffed Artichoke Bottoms!
To make with artichoke hearts:
If you can’t find artichoke bottoms, make this with artichoke hearts!
- Oil a baking dish.
- Spread the artichoke hearts cut side up in the baking dish.
- Combine the filling mixture.
- Spoon it evenly over the artichoke hearts.
- Top with breadcrumbs or crushed butter crackers if desired.
- Bake as directed.
Love artichokes? Be sure to try my other amazing artichoke recipes!
- Goat Cheese Stuffed Artichoke Bottoms
- Deviled Crab-Stuffed Artichoke Bottoms
- Roasted Artichokes
- Cauliflower Artichoke Tabbouleh
- Instant Pot Artichokes
Lemon Parmesan Stuffed Artichoke Bottoms
Ingredients
- Cooking spray or olive oil, or olive oil for baking dish
- 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
Instructions
- 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.
Notes
- Almonds can be substituted for the pine nuts.
- Oil a baking dish.
- Spread the artichoke hearts cut side up in the baking dish.
- Combine the filling mixture.
- Spoon it evenly over the artichoke hearts.
- Top with breadcrumbs or crushed butter crackers if desired.
- Bake as directed.
- Can be filled and stuffed 1-2 days ahead of time.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Made these tonight. Very easy and very flavorful!! Will be making these again!! Great recipe!
Hi, RS, Thanks so much and happy you love this recipe! Appreciate you giving this recipe a try and for taking the time to come back and comment and rate.
I made these for a family gathering during Thanksgiving. They were a huge hit! Sooo delicious!
Hi, Francie, Thanks so very much and happy you love this recipe! Appreciate you trying it and taking the time to come back and comment and rate.