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