Lemon Parmesan Stuffed Artichoke Bottoms

4.58 from 78 votes
40 minutes
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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!

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

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)
  • 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.

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.
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!

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Lemon Parmesan Stuffed Artichoke Bottoms - Hero shot of three on white plate

Lemon Parmesan Stuffed Artichoke Bottoms

4.58 from 78 votes

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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers and Snacks
Cuisine Italian
Servings 14
Calories 115 kcal

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

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.

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25 Comments

    1. 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.

  1. I had to laugh as I read your comment about the old issues of bon Appétit…..I also have a mountain to go through….it didn’t get done this winter, but I’ve promised myself they’ll go next winter. There always are a few recipes that I like that I can’t find online. Unfortunately I really don’t like the magazine anymore….it just seems to be less creative or something. After 30 years of subscribing, I quit about 4 years ago, and only get food and wine magazine now. I really enjoy your site, and have used many of your recipes. I love cooking and entertaining!

    1. Hi, Kathryn, Thanks so very much and so happy you enjoy my site. I try! I’m slowly getting through all those old issues and yes, BA has changed drastically and not for the better. A shame but I can’t seem to cancel my subscription after all these years. Thank you again and I appreciate you!

  2. Could you use this stuffing on anything else? It’s sometimes difficult to find the artichoke bottoms.

    1. Hi, Barb, Thanks so much for your question. I totally understand how difficult it is to find artichoke bottoms. Our local Kroger used to carry them but especially with the pandemic, they quit carrying so many specialty items because it was challenging enough to find more ordinary, day-to-day items. At any rate, I started to order them from Amazon. You might have to order a case of 12, but they last and you can chop and use them in other recipes. To answer your question, you could try mushrooms, Belgian endive or zucchini? For the zucchini, thinly slice, brush with olive oil, bake or grill until pliable then roll up and stuff. For the endive, just fill and stuff; don’t bake. Hope that helps and if you do try with anything other than artichoke bottoms, please let me know how it goes. Thanks again!

  3. Hi, can I use something else for the pine nuts? I have walnuts on hand and I am wondering if it will work. Thanks!

    1. Hi, Petranka, Thanks so much for your question. Walnuts will absolutely work as will almonds. Walnuts are often used in pesto as a substitute for pine nuts. Thanks again and hope you enjoy!

  4. 5 stars
    I used frozen artichoke bottoms I found in an international market and cooked them according to directions. I am not a big mayo fan, so I used some sour cream, a touch of mayo and a big dollop of whipped cream cheese because I needed to get rid of it. I used a bit less Parmesan cheese and it was not freshly grated – just used what I had on hand. I always toast pine nuts before I use them, and I buttered the baking dish with real butter to add to the flavor. They are in the oven now, but the filling tasted great before they went in! Very excited to serve these!!!

  5. 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!

    1. 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!

  6. 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!

    1. 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!

  7. 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!

    1. 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!

    2. 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).

  8. 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. 🙂

    1. 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!