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Stuffed Artichoke Bottoms Recipe

Stuffed Artichoke Bottoms Recipe

“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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:18 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

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