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Stuffed Artichoke Bottoms

Stuffed Artichoke Bottoms are a delightful blend of flavors and textures, featuring crispy toppings and tender artichoke hearts, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large artichokes
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 3 garlic cloves minced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 teaspoon lemon juice

Equipment

  • Large pot
  • Colander
  • Baking dish
  • Mixing bowl
  • Fork
  • Knife
  • Oven

Method
 

  1. Start by trimming the tops and cutting off the stems of the artichokes to allow for easier stuffing.
  2. Place the artichokes in a large pot of boiling salted water and cook for about 15-20 minutes.
  3. Once cooked, drain the artichokes in a colander and let them cool for a few minutes.
  4. Carefully scoop out the tender hearts from the artichokes using a spoon.
  5. In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, pepper, and lemon juice.
  6. Fill each artichoke bottom with the breadcrumb mixture, pressing it down gently.
  7. Preheat your oven to 375°F (190°C) and place the stuffed artichokes in a baking dish.
  8. Bake for about 25 minutes until the tops are golden brown.
  9. Remove from the oven and let them cool slightly before serving.

Notes

For extra crunch, broil the artichokes for the last 2-3 minutes of baking.