Artichoke bottoms recipes

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

Goat Cheese Stuffed Artichoke Bottoms are easy and impressive and can be made days in advance and baked when needed. Appetizer perfection!

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

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

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

Sausage Stuffed Artichoke Bottoms is a hearty appetizer with a wonderful depth of flavor. It’s perfect for your next hot antipasto! The filling is a super-savory combination of Italian sausage, sharp provolone and pecorino cheeses, spinach, white wine, bread and seasonings that is piled high onto tender artichoke bottoms and baked in a tomato sauce.

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.

Make these delicious Crispy Parmesan Artichoke Hearts for a quick, cheesy appetizer. Perfectly baked, golden

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!