Stuffed Artichoke Bottoms Recipe

 Stuffed Artichoke Bottoms Recipe Stuffed Artichoke Bottoms Recipe photo by Taste of Home Rating 4

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“These creamy, quick bites are really yummy and couldn’t be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks.” —Sandi Vanthoff, Henderson, Nevada
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Stuffed Artichoke Bottoms Recipe
  • Prep: 15 min. Bake: 25 min.
  • Yield: 18 Servings
    •
15 25 40

Ingredients

  • 2 cans (14 ounces each) artichoke bottoms, drained
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 3 garlic cloves, minced
  • 2 teaspoons minced chives
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese

Directions

  • Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
  • In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown. Yield: about 1-1/2 dozen.

Nutritional Facts 1 appetizer equals 84 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 166 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Stuffed Artichoke Bottoms in Taste of Home August/September 2010, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Stuffed Artichoke Bottoms

Stuffed Artichoke Bottoms Recipe

Stuffed Artichoke Bottoms

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(1-3) of 3 reviews

Reviewed on Dec. 12, 2010 by hopels

The filling was very tasty. The artichokes were too slimy for my taste.

Reviewed on Aug. 14, 2010 by leeleemarie19

This recipe is so easy and so yummy!! I didn't have any oregano or chives and still was good. They don't stay out long, everyone ate them up.

Reviewed on Aug. 03, 2010 by 2008reneeq

Excellent and easy. I am going to add some seafood (shrimp or crab) or some chopped tomato the next time.

 
 

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