Pimiento Cheese-Stuffed Artichoke Bottoms Recipe
Pimiento Cheese-Stuffed Artichoke Bottoms Recipe photo by Taste of Home
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Pimiento Cheese-Stuffed Artichoke Bottoms Recipe

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When your friends take a look at this pretty appetizer, they'll know they're at a party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. —Elizabeth Bennett, Mill Creek, Washington
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 24 servings


  • 3 cans (14 ounces each) artichoke bottoms, drained
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup mayonnaise
  • 3 cooked Jones Dairy Farm Dry-Aged Bacon strips, chopped, divided
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 green onions, chopped

Nutritional Facts

1 stuffed artichoke: 60 calories, 4g fat (2g saturated fat), 8mg cholesterol, 174mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.


  1. Cut a thin layer from bottom of artichokes to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half of the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne.
  2. Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions. Yield: about 2 dozen.
Originally published as Pimiento Cheese-Stuffed Artichoke Bottoms in Taste of Home Christmas Annual Annual 2012, p20

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sugarcrystal User ID: 5836839 215338
Reviewed Dec. 19, 2014

"I really enjoyed this recipe. I have pretty much only eaten artichokes in dips before, but serving them this way was really fun."

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