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.
- Bake…
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):
Lemon Parmesan Stuffed Artichoke Bottoms
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.
Ingredients
- 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
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 Information
Yield
14Serving Size
1Amount 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
Tory says
May 22, 2019 at 2:43 pmI 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!
Carol says
May 22, 2019 at 7:39 pmHi, 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!
Tory says
May 21, 2019 at 1:59 pmI 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!
Carol says
May 22, 2019 at 7:49 amHi, 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!
Kathryn says
April 28, 2019 at 2:21 pmArtichokes have always been one of my favorite veggies so I just love this idea! Pinned and will be making them soon!
Carol says
April 29, 2019 at 6:19 amThanks, Kathryn! Hope you enjoy!
Sharon says
April 28, 2019 at 7:44 amThese Lemon Parmesan Stuffed Artichokes would be the perfect warm weather treat. Great for dinner parties or cookouts.
Carol says
April 28, 2019 at 8:04 amThanks, Sharon! You bet they’d be! They’re perfect for numerous occasions. Hope you enjoy!
Marie says
April 25, 2019 at 11:01 amThese 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. 🙂
Carol says
April 26, 2019 at 7:28 amThanks, 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!