Lemon Parmesan Stuffed Artichoke Bottoms

4.62 from 85 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Appetizers and Snacks

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

Almonds can be substituted for the pine nuts.

TIP:

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.

MAKE AHEAD:

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

Nutrition