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
- 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
- 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.
Originally published as Lemon Artichoke Bottoms in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p178
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Oct. 21, 2015
"I was a little disappointed with these. I loved the idea but the filling needs a little work."