Stuffed Artichoke Bottoms with Lemon-Parmesan Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
