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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


  • 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


  • 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 each: 84 calories, 7g fat (4g saturated fat), 21mg cholesterol, 166mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.

Reviews for Stuffed Artichoke Bottoms

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nikmyown User ID: 5451622 237255
Reviewed Nov. 12, 2015

"I havnt tried this yet but sounds delicious. ....I do have a suggestion brown the artichokes in a hot skillet before adding the topping and baking to give the arichokes more texture."

hopels User ID: 5412024 130633
Reviewed Dec. 12, 2010

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

leeleemarie19 User ID: 1460562 192571
Reviewed Aug. 14, 2010

"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."

2008reneeq User ID: 1649419 191468
Reviewed Aug. 3, 2010

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

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Wine Pairings

Light-Bodied White Wine

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