Artichoke bottoms

This skinny version of spanakopita is truly remarkable. Instead of using phyllo dough, I used artichoke bottoms as a base.

Super-easy, luscious, healthy, whole Defrosted Pan-Seared Sour Artichoke Bottoms (hearts)

Lemon Parmesan Stuffed Artichoke Bottoms are the ultimate spring-inspired appetizer! They're super simple and can be made well ahead of time!

These baked artichoke bottoms filled with spinach and cheese make for elegant appetizers. A no-fail combination of ingredients, sure to be a crowd pleaser and a great way to introduce artichokes to the unfortunate people who have yet to taste them.

Crunchy and crispy, these parmesan artichoke hearts served with garlic aioli are great as an appetizer, salad topper or side dish.

These Artichoke bottoms are simple to make and come together with fresh artichokes! The filling is cheesy and delicious!

Fried artichoke hearts are the best appetizer. Golden, crisp, bite-sized, and easy these are a great addition to any appetizer spread!

This recipe is adapted ever so slightly from "yesidothecooking". I like using the Roland brand of artichokes if you can find them as there are usually 7 smaller artichoke bottoms in the can. Pastene will also work but you will most likely have larger artichokes that can be cut into smaller pieces after they have cooked and cooled slightly. The recipe is great for an appetizer or can be served as part of a buffet. Enjoy!

Sicilian fried artichoke hearts are coated in a tender seasoned batter. They are perfect as an appetizer, side dish, or snack!

An Italian springtime tradition, these artichokes are stuffed with a mix of Pecorino cheese and breadcrumbs. Learn how to choose, prepare, cook and eat them properly.