Lemon Parmesan Stuffed Artichoke Bottoms
Updated Mar 13, 2022, Published Apr 24, 2019
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Thanks for the recipe! I’m going to make them tomorrow. If you’re near a Trader Joe’s, they sell canned and frozen artichoke bottoms. I’m trying the recipe with the frozen ones.
Thanks so much for the information, Val! I know they sell frozen artichoke hearts which is great because Kroger quit carrying them. Did not know about frozen artichoke bottoms. I will sure check them out! Thanks again and hope you enjoy!
Absolutely delicious! Easy to make. Have made it twice and will make it for years to come. Used canned bottoms. Thx for tip to pare off rough bits.
Hi, Penny, Thanks so very much and so happy you love this recipe. Appreciate your trying the recipe and taking the time to come back and comment and rate.
These were super easy and very tasty! I’ll have to be sure to keep canned artichoke bottoms in my pantry from now on instead of just whole and quartered ones. I was happy to find something different as a side dish. This was perfect with our BBQ burnt ends!!
Hi, Laurie, Thanks so much and happy you enjoyed! Love those burnt ends. Appreciate your taking the time to come back and comment and rate.
There are no actual reviews!
Hi, Stephanie, Thanks for your observation. There are 80 four and five-star reviews indicated at the top. Until recently, people were able to rate recipes anonymously without leaving a comment. MOST people would rather do that. Those 80 four and five-star reviews are definitely genuine. Hope you make them and come back and comment and rate! Thanks again!
Can you freeze them ahead of time?
Hi, Kelly, Thanks so much for your question. I’ve not tested them for the freezer. The mayonnaise may not hold up well as it has a tendency to separate after being thawed. They will be fine assembled and refrigerated for up to two days. Thanks again and if you do freeze them, please let me know how it went.