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    YOU ARE HERE: Home » Recipes » Appetizers and Snacks

    By Carol · Published: Apr 24, 2019 · Modified: Mar 13, 2022 · This post may contain affiliate links. Please read my disclosure.

    Lemon Parmesan Stuffed Artichoke Bottoms

    Jump to Recipe
    4.52 from 56 votes
    40 minutes
    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.

    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.

    Photo of three Lemon Parmesan Stuffed Artichoke Bottoms on white plate.

    The inspiration behind this recipe:

    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…

    Photo of fourteen empty artichoke bottoms in white baking dish.

    • Combine Parmesan cheese, mayonnaise, lemon zest and juice, parsley, pine nuts and garlic and stir together.

    Photo of ingredients for Lemon Parmesan Stuffed Artichoke Bottoms in glass bowl.

    • Fill the artichoke bottoms with the combination.
    • Bake…

    Photo of stuffed artichoke bottoms before being baked.

    And they’re done!  Easy, easy!  And so impressive!

    Photo of baked Lemon Parmesan Stuffed Artichoke Bottoms in white baking dish on cooling rack.

    Hot, cheesy, lemony!  Lemon Parmesan Stuffed Artichoke Bottoms!

    Close-up photo of a Lemon Parmesan Stuffed Artichoke Bottom being lifted out of baking dish with server.

    Close-up photo of three Lemon Parmesan Stuffed Artichoke Bottoms on white plate.

    Close-up photo of one Lemon Parmesan Stuffed Artichoke Bottom on white plate.

    Love artichokes?  Be sure to try my other amazing artichoke recipes!

    • Goat Cheese Stuffed Artichoke Bottoms
    • Deviled Crab-Stuffed Artichoke Bottoms
    • Oven-Roasted Artichokes with Roasted Garlic Butter
    • Cauliflower Artichoke Tabbouleh
    Lemon Parmesan Stuffed Artichoke Bottoms - Hero shot of three on white plate

    Lemon Parmesan Stuffed Artichoke Bottoms

    4.52 from 56 votes
    By: Carol | From A Chef's Kitchen
    Lemon Parmesan Stuffed Artichoke Bottoms is the ultimate spring-inspired appetizer!  Besides being delicious, they're super simple and can be made well ahead of your get-together.
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Appetizers and Snacks
    Cuisine Italian
    Servings 14
    Calories 115 kcal

    Equipment

    • Artichoke Bottoms
    • Zester Grater
    • Glass Mixing Bowls
    • 13 x 9 Baking Dish

    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 ½ cups freshly grated Parmesan cheese
    • ½ cup mayonnaise
    • 3 cloves garlic - minced
    • Zest of 1 large lemon
    • ½ large lemon - juiced
    • ¼ 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

    MAKE AHEAD: Can be filled and stuffed 1-2 days ahead of time.

    Nutrition

    Serving: 1 | Calories: 115kcal | Carbohydrates: 1g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 223mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Tracey says

      November 12, 2019 at 4:47 pm

      I found frozen artichoke bottoms! I can’t wait to try this as well as the Goat Cheese one. Honestly, let’s just have appetizers for dinner!

      Reply
      • Carol says

        November 12, 2019 at 6:49 pm

        Hi, Tracey, That is awesome! Would you mind sharing the brand and where you found them? Hope you enjoy and I’m totally on board with just doing appetizers for dinner!

        Reply
    2. Tory says

      May 22, 2019 at 2:43 pm

      I use Mastercook 15, and have for years. I love the software, but not so much the on-line portion. This may be a long-shot, but I have a question for you – do you happen to have an intact copy of Gourmet from April, 1973? I have it, but it is missing the pages I want, i.e., “Traditional Czech Cookery”. My grandmother, who is Czech, must have torn out the article and it got lost over the years. 🙁 And thank you for your posts. I love to see what others are doing in the cooking arena!

      Reply
      • Carol says

        May 22, 2019 at 7:39 pm

        Hi, Tory, I’ve used Mastercook for almost 18 years and now use Mastercook 15. It’s a phenomenal program that does have a learning curve but once you get it tweaked to how it works best for you, it can’t be beaten. I’ve looked at other recipe management programs and they just don’t measure up. I agree about the online portion; some of it I simply can not figure out! I don’t have any Gourmet magazines anymore; they got the same treatment as my Bon Appetit’s are getting now. However, I did a Google search and you can buy it on eBay for $10! https://www.ebay.com/i/333182722738?chn=ps Thanks again! Please stay in touch!

        Reply
    3. Tory says

      May 21, 2019 at 1:59 pm

      I am a lazy person who loves artichokes, and am happy to learn that the bottoms can be bought canned! I can’t wait to make this recipe. I also love that you are going through all of the old Bon Appetit magazines and culling out the best recipes! I inherited both Bon Appetit and Gourmet from the late fifties to the 1990s and I, too, have been slowly going through them and entering those I want to make in cookbook software. What do you do with the old magazines when you are done? Being a hopeless bibliophile, I don’t want to just throw them away!

      Reply
      • Carol says

        May 22, 2019 at 7:49 am

        Hi, Tory, Yes, after keeping them for so long, I finally decided they weren’t doing me any good sitting in the attic. I tend to go through most of my magazines while on a long road trip up to Wisconsin which we do twice a year. Thankfully where my father lives in Wisconsin, they take magazines for recycling. Right now I have a large plastic file bin with folders for different categories: Appetizers and Snacks, Desserts, Poultry, etc., etc. After I actually make one of the recipes, I’ll post it here as I did the Lemon Parmesan Stuffed Artichoke Bottoms or if I did it for a personal chef client, it goes into my cookbook software. Which software do you use? Thanks again and hope you enjoy!

        Reply
      • Jane says

        December 30, 2021 at 6:08 pm

        I am nearly through scanning four decades of saved Gourmet magazine recipes. I used Adobe Acrobat Pro to get text searchable PDFs that can be printed or viewed on different platforms (PC, tablet, phone).

        Reply
    4. Kathryn says

      April 28, 2019 at 2:21 pm

      Artichokes have always been one of my favorite veggies so I just love this idea! Pinned and will be making them soon!

      Reply
      • Carol says

        April 29, 2019 at 6:19 am

        Thanks, Kathryn! Hope you enjoy!

        Reply
    5. Sharon says

      April 28, 2019 at 7:44 am

      These Lemon Parmesan Stuffed Artichokes would be the perfect warm weather treat. Great for dinner parties or cookouts.

      Reply
      • Carol says

        April 28, 2019 at 8:04 am

        Thanks, Sharon! You bet they’d be! They’re perfect for numerous occasions. Hope you enjoy!

        Reply
    6. Anonymous says

      April 26, 2019 at 4:18 pm

      5 stars

      Reply
    7. Marie says

      April 25, 2019 at 11:01 am

      These sound amazing! I didn’t know you could buy just the artichoke bottoms. I’ve only ever seen halves or quarters. I’ll look a little harder as I’d like to try these sometime. 🙂

      Reply
      • Carol says

        April 26, 2019 at 7:28 am

        Thanks, Marie! The bottoms can be a little difficult to find in stores, but they’re easy to find online! Thanks again and hope you enjoy!

        Reply
    8. Anonymous says

      April 24, 2019 at 1:28 pm

      5 stars

      Reply

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