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Lemon Artichoke Bottoms Recipe

While most people have had artichoke dip, they've never experienced artichoke bottoms. Whenever I serve these rich, buttery bite-size snacks, I'm asked for the recipe.—Kelly Lindner, Weatherford, Texas

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Lemon Artichoke Bottoms Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

10 20 30

Ingredients

2 cans (14 ounces each) artichoke bottoms, drained
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
2 tablespoons lemon juice
1 garlic clove, minced

Directions

Cut 1/4 in. from bottom of artichokes to level if necessary. Place on a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine the remaining ingredients. Spoon into artichokes. Bake at 375° for 18-22 minutes or until golden brown. Yield: about 16 appetizers.

Nutritional Facts 1 appetizer equals 77 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 167 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Lemon Artichoke Bottoms in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p178

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.