Cheesy Stuffed Artichoke Bottoms are the kind of comfort food that brings both flavor and nostalgia to the table. Their tender, earthy base meets a rich, creamy filling of mozzarella, Parmesan, garlic, and fresh lemon—making every bite feel like something truly special. If you’ve ever felt unsure about preparing fresh artichokes, this easy recipe is here to change that.
In fact, once you try this method, you’ll find it becomes a favorite in your weekly lineup—perfect for appetizers, sides, or a light main course that never disappoints.
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A Personal Tale Behind the Cheesy Artichoke Bottoms
I still remember the first time I prepared cheesy stuffed artichoke bottoms. It was late spring, and I had just returned from the farmers market with a bag of plump, green artichokes. The idea came to me while standing at the kitchen sink, staring at these bulbous beauties and wondering how I could showcase them beyond the usual steaming and dipping.
My grandmother often made stuffed artichokes, but she never removed the leaves. I always loved digging through them to reach the heart—but I wanted something easier to serve and enjoy. So I stripped them down to their tender core, packed them with a savory mix of cheese, lemon, garlic, and parsley, and baked until the tops turned golden.
That night, they disappeared before I could sit down.
Since then, I’ve made this dish countless times—especially in spring and summer when artichokes are at their peak. And each time, that same warmth and excitement fills my kitchen.
Why This Recipe Is So Special
This recipe celebrates simplicity and flavor in equal measure. The cheesy stuffing hugs each artichoke bottom like a savory blanket. It’s not just a side dish—it’s the star of the plate.
What makes it even better? It pairs perfectly with recipes like these Spinach and Artichoke Bagel Melts when you’re craving cozy comfort or this light, tangy Tuscan Artichoke Tomato Salad for a fresher twist.
Plus, every bite is layered with real ingredients—no shortcuts, no fillers. Just you, the artichokes, and a bowl of creamy, cheesy goodness.
Ingredients & Preparation
Ingredient Breakdown
Here’s what you’ll need for 6 stuffed artichoke bottoms:
| Ingredient | Quantity |
|---|---|
| Fresh Ocean Mist Artichokes | 6 |
| Parmesan (freshly grated) | ½ cup |
| Mozzarella (shredded) | ½ cup |
| Mayonnaise | ¼ cup |
| Garlic (finely minced) | 2 cloves |
| Lemon zest | Zest of ½ lemon |
| Lemon juice | Juice of ½ lemon |
| Fresh parsley (chopped) | 2 tablespoons |
| Salt and pepper | To taste |
The ingredients are simple, but don’t let that fool you—every single one brings depth and balance. The lemon wakes up the cheese, the garlic adds warmth, and the parsley keeps it fresh.
Tools and Substitutions
You don’t need fancy equipment here, just a few kitchen essentials:
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Large pot (for boiling the artichokes)
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Baking sheet
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Mixing bowl
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Spoon (for scooping out the choke)
If you don’t have mozzarella, try provolone or fontina. And if you’re short on fresh artichokes, you could adapt this recipe using canned or jarred hearts—but trust me, fresh is worth it.
When I tested this alongside the Spinach Artichoke Stuffed Chicken Breast, the flavor balance was spot on. These dishes complement each other beautifully, especially on a summer table spread.
Cooking Instructions & Tips
Step-by-Step Cooking Method
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Prep the Artichokes
Trim the stems down to about an inch. Pull off the tough outer leaves near the base—usually around 6–8 leaves per artichoke. Slice off the top third to expose the center. -
Remove the Choke
Using a large spoon, scoop out the fuzzy center until only the heart and a few soft inner leaves remain. -
Boil Until Tender
Bring a large pot of water to boil. Submerge the artichokes and boil for 15–20 minutes until the stems are easily pierced with a knife. Drain and set aside to cool. -
Make the Filling
In a bowl, combine Parmesan, mozzarella, mayonnaise, garlic, lemon zest, lemon juice, parsley, salt, and pepper. -
Stuff the Artichoke Bottoms
Once the artichokes are cool, remove all remaining outer leaves. You should be left with just the heart and a stub of stem. Spoon the filling evenly into the center. -
Bake to Perfection
Arrange the stuffed bottoms on a baking sheet and bake at 375°F for 20–25 minutes until golden and bubbly.
Tips and Tricks to Perfect It
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Always use fresh lemon juice—it makes a big difference.
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Let the artichokes drain well after boiling, or they’ll water down the filling.
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Want a deeper flavor? Add a pinch of red pepper flakes or a bit of smoked paprika to the cheese mix.
These tips are what elevate the recipe, just like the creamy balance in this Creamy Lemon Artichoke Chicken recipe that’s full of citrusy depth.
Serving, Storing & Pairing
What to Serve With Cheesy Artichoke Bottoms
These artichoke bottoms are versatile and satisfying on their own. Still, I often pair them with a protein like roasted chicken or fish. They also shine on a mezze platter with olives, roasted peppers, and dips.
One evening, I served them with the Mediterranean Lemon Chicken with Artichokes & Olives, and the combo was a hit—bright, bold, and bursting with flavor.
Looking for something lighter? Try them with the Mediterranean Chickpea Salad for a refreshing contrast that still ties in beautifully with the Mediterranean notes.
How to Store and Reheat
Got leftovers? Lucky you.
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Store in an airtight container in the fridge for up to 3 days.
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To reheat, pop them in a 350°F oven for 10–12 minutes until warmed through. Avoid microwaving, as it can make the cheese rubbery.
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They can also be made a day ahead and baked just before serving—perfect for entertaining.
FAQ Section
Can I use canned artichoke bottoms instead of fresh?
Yes, though fresh offers better texture and flavor. If using canned, be sure to drain and pat dry before stuffing.
Can I freeze these?
Not ideal. The cheese mixture may separate upon thawing, and the texture of artichokes changes in the freezer.
What can I substitute for mayonnaise?
You can use Greek yogurt or sour cream for a tangier profile.
Can I make these gluten-free?
Absolutely—they’re naturally gluten-free.
How many servings does this make?
This recipe makes 6 stuffed artichoke bottoms—perfect as a side for 3 or appetizer for 6.
Conclusion
Cheesy stuffed artichoke bottoms bring together comfort, creativity, and real flavor. Whether you’re preparing a summer spread, impressing guests, or treating yourself to a cozy plateful, this dish fits beautifully.
And if you love artichokes as much as I do, try my 5 Deliciously Easy Crispy Parmesan Artichoke Hearts next—or go all in with this creamy, crowd-pleasing Spinach Artichoke Chicken Casserole.
Have you tried this recipe? I’d love to hear from you!
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Cheesy Stuffed Artichoke Bottoms
- Total Time: 60
- Yield: 6 artichoke bottoms
- Diet: Vegetarian
Description
Cheesy Stuffed Artichoke Bottoms are a simple yet sensational Mediterranean-inspired appetizer made with tender artichoke hearts filled with a savory blend of mozzarella, Parmesan, lemon, garlic, and parsley. Baked until golden and bubbling, they’re the perfect make-ahead dish for spring dinners, summer parties, or anytime comfort food.
Ingredients
• 6 fresh Ocean Mist artichokes
• ½ cup Parmesan, freshly grated
• ½ cup mozzarella, shredded
• ¼ cup mayonnaise
• 2 cloves garlic, finely minced
• Zest of ½ lemon
• Juice of ½ lemon
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper to taste
Instructions
1. Trim the artichokes by cutting off all but 1 inch of the stems, removing 6–8 of the outer leaves, and slicing off the top 1/3.
2. Use a spoon to scrape out the fuzzy choke from the center of each artichoke.
3. Bring a large pot of water to a boil. Add the artichokes and cook for 15–20 minutes, until the stems are easily pierced with a knife. Drain and cool.
4. While artichokes cool, mix Parmesan, mozzarella, mayonnaise, garlic, lemon zest and juice, parsley, salt, and pepper in a bowl.
5. Once cooled, remove all remaining outer leaves from the artichokes, leaving just the heart and a bit of stem.
6. Preheat the oven to 375°F and place the artichoke bottoms on a baking sheet.
7. Stuff each artichoke bottom with the cheese mixture, mounding slightly.
8. Bake for 20–25 minutes, or until the tops are golden and cheese is bubbly.
9. Serve warm with a sprinkle of extra parsley if desired.
Notes
– You can use canned artichoke bottoms in a pinch, but fresh ones offer better texture and flavor.
– Let the artichokes drain thoroughly after boiling to avoid watery filling.
– For extra flavor, add red pepper flakes or smoked paprika to the filling.
– Not suitable for freezing, but they can be made a day ahead and baked fresh before serving.
– Pairs well with roasted chicken, fish, or a bright Mediterranean salad.
- Prep Time: 20
- Cook Time: 40
- Method: Baked
- Cuisine: Mediterranean