Lemon Artichoke Bottoms Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 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

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.


  1. 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."

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