Stuffed Artichoke Bottoms with Lemon-Parmesan Cheese Recipe

Introduction

Artichoke bottoms are a delicious and elegant way to enjoy fresh artichokes. Stuffed with a flavorful cheese mixture and baked to golden perfection, this dish makes a perfect appetizer or side. It’s simple to prepare and sure to impress your guests.

Ingredients

• 6 fresh Ocean Mist artichokes
• ½ cup Parmesan (freshly grated)
• ½ cup mozzarella (shredded)
• ¼ cup mayonnaise
• 2 cloves garlic (finely minced)
• Zest of ½ lemon
• Juice of ½ lemon
• 2 tablespoons fresh parsley (finely chopped)
• Salt and pepper to taste (usually just a little pepper)

Instructions

1. Step 1: Bring a large pot of water to a boil, large enough to hold all six artichokes or cook in batches. Meanwhile, prepare the artichokes.
2. Step 2: Cut off most of the stem from each artichoke, leaving about 1 inch. Remove the bottom outer leaves near the stem—about 6 to 8 leaves. Trim off the top one-third of each artichoke.
3. Step 3: Remove the choke in the center by scraping it out with a large spoon, removing all the fuzzy parts and inner debris that aren’t leaves.
4. Step 4: Place the prepared artichokes in the boiling water and cook for 15–20 minutes until tender and the stem is easily pierced with a knife. Drain well and set aside to cool until easy to handle.
5. Step 5: Combine Parmesan, mozzarella, mayonnaise, garlic, lemon zest and juice, parsley, salt, and pepper to make the filling. Preheat the oven to 375°F (190°C).
6. Step 6: When the artichokes are cool, remove all outer leaves so only the heart and stem remain. Stuff each artichoke evenly with the cheese mixture and arrange them on a baking sheet.
7. Step 7: Bake for 20–25 minutes until the tops are lightly browned and the cheese is bubbling. Serve warm and enjoy!

Tips & Variations

• For extra flavor, sprinkle a little paprika or chili flakes over the cheese before baking.
• You can substitute mayonnaise with Greek yogurt for a lighter filling.
• Using freshly grated cheese rather than pre-shredded improves texture and melt.
• Add chopped sun-dried tomatoes or cooked spinach to the cheese filling for a twist.

Storage

Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven until warmed through to maintain the texture of the cheese and artichoke.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen artichokes instead of fresh?

Fresh artichokes deliver the best flavor and texture for this recipe. Canned or frozen artichokes are softer and less sturdy, which may affect cooking and presentation.

How do I know when the artichokes are cooked?

The artichokes are done when the leaves pull away easily and the stem can be pierced with a knife without resistance. It usually takes 15 to 20 minutes of boiling.

Stuffed Artichoke Bottoms with Lemon-Parmesan Cheese Recipe

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★★★★★

4.4 from 119 reviews

Deliciously tender artichoke bottoms stuffed with a savory blend of Parmesan, mozzarella, garlic, and fresh herbs, then baked to golden perfection. This recipe highlights the natural flavor of fresh artichokes and creates a creamy, cheesy appetizer perfect for any occasion.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Artichokes

• 6 fresh Ocean Mist artichokes

Filling

• ½ cup Parmesan, freshly grated
• ½ cup mozzarella, shredded
• ¼ cup mayonnaise
• 2 cloves garlic, finely minced
• Zest of ½ lemon
• Juice of ½ lemon
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper to taste (usually just pepper)

Instructions

1. Boil Water and Prep Artichokes: Bring a large pot of water to a boil, big enough to hold all 6 artichokes or work in batches. While waiting for the water, prepare the artichokes by trimming and removing outer leaves.
2. Trim Artichokes: Cut off most of the stem so about 1 inch remains. Remove 6-8 bottom outer leaves around the stem. Trim off the top third of each artichoke to reduce tough parts.
3. Remove Choke: Use a large spoon to scoop out the fuzzy choke and any inedible parts from the center of each artichoke, leaving only the leaves and heart.
4. Cook Artichokes: Place artichokes in boiling water and cook 15-20 minutes until tender and stem is easily pierced with a knife. Remove and drain excess water, letting them cool to touch.
5. Prepare Filling: In a bowl, combine Parmesan, mozzarella, mayonnaise, minced garlic, lemon zest and juice, fresh parsley, and season with salt and pepper to taste.
6. Remove Outer Leaves: Once artichokes are cool, remove all outer leaves and cut so only the heart and stem remain. This forms the base for stuffing.
7. Stuff Artichokes and Bake: Fill each artichoke heart evenly with the cheese mixture. Place on a baking sheet and bake in a preheated 375°F oven for 20-25 minutes until lightly browned and cheese is bubbling.
8. Serve: Remove from oven and serve warm. Enjoy the creamy, cheesy artichoke bottoms as a delicious appetizer or side dish.

Notes

• Use fresh, high-quality artichokes for best flavor and texture.
• Removing the choke is essential to avoid a bitter taste and unpleasant texture.
• Adjust seasoning to your preference; some may prefer more lemon zest or garlic.
• Use mayonnaise or a vegan alternative if desired, but it adds creaminess that balances cheese.
• Ensure artichokes are fully cooled before removing outer leaves to avoid tearing.
• Serve immediately as the cheese filling tastes best warm and melty.

Keywords: Artichoke bottoms, stuffed artichokes, cheesy artichoke appetizer, baked artichokes, Mediterranean appetizer