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Stuffed Artichoke Bottoms

Stuffed Artichoke Bottoms Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 (14 oz) cans artichoke bottoms, drained
  • 1 cup plain dried breadcrumbs
  • ½ cup finely grated parmesan cheese
  • 3 garlic cloves, minced
  • Zest of 1 lemon, plus extra for serving
  • 2 tbsp finely chopped fresh parsley, plus more for garnish
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 3 tbsp extra-virgin olive oil, plus more for drizzling

Method
 

  1. Preheat oven to 400°F (200°C). Mix breadcrumbs, parmesan, garlic, lemon zest, parsley, salt, pepper, and red pepper flakes in a bowl. Add 3 tbsp olive oil and toss until moistened.
  2. Pat artichoke bottoms dry and place them cavity up in a lightly oiled baking dish. Mound about 2 tbsp of the mixture into each one, pressing gently.
  3. Drizzle tops lightly with olive oil. Bake for 20 minutes, until golden and crisp. For a deeper color, broil for 1 to 2 minutes at the end.
  4. Cool 3 to 4 minutes, then garnish with extra parsley and lemon zest. Serve warm.

Notes

Use artichoke bottoms packed in water, not oil. If using frozen, thaw and press dry thoroughly. Assembled, unbaked bottoms can be covered and refrigerated for up to 4 hours before baking.