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Stuffed Artichoke Bottoms

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.
  • Makes
    about 1-1/2 dozen


  • 2 cans (14 ounces each) artichoke bottoms, drained
  • 11 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


  • Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan.
  • 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.
Nutrition Facts
1 each: 84 calories, 7g fat (4g saturated fat), 21mg cholesterol, 166mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • nikmyown
    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
    Dec 12, 2010

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

  • leeleemarie19
    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
    Aug 3, 2010

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