Best Stuffed Artichoke Bottoms Recipes

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STUFFED ARTICHOKE BOTTOMS



Stuffed Artichoke Bottoms image

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

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH STUFFED ARTICHOKE BOTTOMS



Spinach Stuffed Artichoke Bottoms image

Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.

Provided by hungerbuster

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 13

6 artichoke bottoms
1 1/2 lbs spinach
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated swiss cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash nutmeg
1/3 cup heavy cream
2 tablespoons grated parmesan cheese

Steps:

  • Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
  • Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
  • Spinach Sauté:.
  • Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
  • Gratin Sauce:.
  • Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
  • Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1

FETA-STUFFED ARTICHOKE BOTTOMS



Feta-Stuffed Artichoke Bottoms image

This is just a simple, fun recipe by Sandra Lee. I have made these for appetizers before, but have also enjoyed them for lunch. There are few ingredients and cook time is pretty brief. I just love the flavor combination. I hope you enjoy these little bites!

Provided by LifeIsGood

Categories     Cheese

Time 12m

Yield 15 pieces

Number Of Ingredients 5

1/2 cup jarred roasted red pepper, chopped (I use Progresso brand)
1/4 cup pitted black olives, chopped
1/4 cup crumbled feta cheese
1 tablespoon olive oil
13 3/4 ounces artichoke bottoms, drained and patted dry (approx. 15 pieces)

Steps:

  • Preheat your broiler.
  • Line a cookie sheet with aluminum foil.
  • Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
  • Place the artichoke bottoms on the prepared cookie sheet.
  • Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
  • Broil for about 7 minutes, or until the tops are golden.
  • Enjoy!

ARTICHOKE BOTTOMS STUFFED WITH CRABMEAT AU GRATIN



ARTICHOKE BOTTOMS STUFFED WITH CRABMEAT AU GRATIN image

Categories     Shellfish     Vegetable     Appetizer     Bake     Quick & Easy

Yield Makes 6 servings

Number Of Ingredients 16

Artichoke Bottoms Stuffed with Crabmeat Au Gratin
2 (14 ounce) cans Artichoke bottoms
1 cup prepared Hollandaise sauce
1 lb. backfin crabmeat, picked
2 tsp. chopped red pepper
1 tsp. lemon zest
2 tsp. cayenne pepper or to taste
1 cup Monterrey Jack cheese, finely grated
Hollandaise Sauce:
2 egg yolks
2 tsp. champagne vinegar
2 Tbsp. half 'n half milk
1 stick butter, melted
1 Tbsp. lemon juice
¼ tsp. salt
Cayenne pepper

Steps:

  • For the Artichoke Bottoms Stuffed with Crabmeat Au Gratin: Directions: 1. In bowl combine the Hollandaise sauce, crabmeat, red bell pepper and lemon zest. Set aside. 2. Remove the artichokes from the can and drain on paper towel. 3. Fill each artichoke bottom with crabmeat mixture and top with the Monterrey Jack cheese. 4. Sprinkle a dash of cayenne pepper on top. 5. Bake in 450° oven for 15 minutes or until cheese is melted and golden brown. Makes 10-14 artichoke bottom appetizers. Serves 6 as an appetizer or first course. For Hollandaise Sauce: Directions: 1. In a heatproof bowl, place the egg yolks and whisk in the vinegar and cream 2. Add a pinch of salt and dash of cayenne pepper 3. Place the bowl over a pot of very hot water, being sure the water does not boil. 4. Whisk the egg yolk mixture until it is thick like a heavy cream. 5. Add the butter, a little at a time, whisking constantly to blend. 6. Once all the butter is incorporated into the mixture, whisk in the lemon juice. 7. To keep warm, cover with foil and keep bowl over pot of warm water. Makes 1 cup

SHRIMP-STUFFED ARTICHOKE BOTTOMS



Shrimp-Stuffed Artichoke Bottoms image

What an easy and elegant appetizer! I use small pre-cooked and peeled frozen shrimp to make things really speedy.

Provided by KathyP53

Categories     Brunch

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) can artichoke bottoms
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
2 tablespoons dry sherry
40 small cooked shrimp, coarsely chopped
1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Drain and arrange artichoke bottoms in a buttered glass pie dish.
  • In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
  • Serve immediately.

Nutrition Facts : Calories 401.4, Fat 25.4, SaturatedFat 15.5, Cholesterol 282.9, Sodium 596.5, Carbohydrate 10.3, Fiber 3.1, Sugar 0.4, Protein 29.2

STUFFED ARTICHOKE BOTTOMS



STUFFED ARTICHOKE BOTTOMS image

Categories     Vegetable     Bake     Quick & Easy

Yield 6 to 8 servings

Number Of Ingredients 6

2 cans of artichoke bottoms (packed in water)
8 oz of cream cheese ( can use light cream cheese if you would like)
One cube of melted butter
One cup of grated Parmasean cheese ( not shredded)
S & P to Taste
cayanne pepper if you want more spice

Steps:

  • Drain, rinse and dry artichoke bottoms. Season each one liberally with salt and pepper on both sides. Using lot of S&M is the key to success becasue artichoke bottoms have very little flavor Fill the artichoke holes level with cream cheese using a knife to ensure it's level so the cheese doesn't run over. Dip the artichokes filled with the cream cheese in melted butter, then roll in the grated cheese so all sides are completely covered. Place on a baking sheet and bake at 450 for about 20 minutes, until tops are crusty. These are good hot or at room temperature.

SPINACH AND ARTICHOKE STUFFED ARTICHOKE BOTTOMS



Spinach and Artichoke Stuffed Artichoke Bottoms image

Spinach & Artichoke dip is a big hit at any party. These stuffed artichokes offer a new twist on an old classic and they will certainly impress any party-goer!

Provided by Corrinne J

Categories     Cheese

Time 20m

Yield 6 appetizer, 6 serving(s)

Number Of Ingredients 7

1 (8 ounce) jar of large artichoke bottoms
1 (6 1/2 ounce) package spinach and artichoke soft spreadable cheese, Alouette
1 cup grated parmesan cheese
1 cup panko breadcrumbs, divide in half
1 cup diced ham
1/2 teaspoon chopped garlic
2 tablespoons chopped parsley, divide in half

Steps:

  • Preheat oven to 350 F degrees.
  • Drain Artichoke Bottoms on paper towels.
  • Mix ½ C Panko crumbs with 1 tablespoons Parsley and set aside.
  • Mix the remaining ingredients.
  • Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
  • Sprinkle tops with bread crumb mixture.
  • Bake for 8-10 minutes.
  • Serve warm as an appetizer or side dish.

Nutrition Facts : Calories 245.2, Fat 13.9, SaturatedFat 8.1, Cholesterol 46.5, Sodium 976.7, Carbohydrate 10.8, Fiber 2.3, Sugar 0.8, Protein 19.6

ARTICHOKE BOTTOMS STUFFED WITH SPINACH AND WALNUT PUREE



Artichoke Bottoms Stuffed With Spinach and Walnut Puree image

I haven't tried this, but have a bag of frozen Artichoke bottoms that I've wanted to use. I modified this recipe to make it vegan, but you can use 1/4 heavy cream instead of the basil-tofu ricotta filling that I found in another Zaar recipe. This recipe is modified form one i found onien from Solo Verdura ,by Anne Bianchi; ill review after trying it

Provided by batya

Categories     Vegetable

Time 1h30m

Yield 8-10 artichoke bottoms, 4 serving(s)

Number Of Ingredients 16

8 medium artichoke bottoms
1 lemon
2 tablespoons extra virgin olive oil
1 medium onion (minced)
1 lb spinach, washed and drained
1/2 cup shelled walnuts, finely chopped
salt and pepper
4 tablespoons vegetable broth or 4 tablespoons dark beer
1 lb firm tofu, pressed
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1 dash fresh black pepper
10 fresh basil leaves, finely chopped
2 teaspoons olive oil
1/4 cup nutritional yeast

Steps:

  • Heat oil in a skillet over low heat.
  • saute the onion until lightly browned.
  • add the spinach and cook, stirring constantly until wilted.
  • place the spinach, walnuts, and cream in a food processor and puree.
  • season with salt and pepper.
  • preheat oven to 350.
  • fill artichoke bottoms with spinach cream.
  • place in glass baking dish large enough to hold all bottoms in one layer.
  • drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
  • just before serving, douse with te hremaining liquid from the bottom of t hepan.

Nutrition Facts : Calories 335.3, Fat 24.4, SaturatedFat 3.3, Sodium 257, Carbohydrate 18.8, Fiber 8.8, Sugar 2.8, Protein 20

PIMIENTO CHEESE-STUFFED ARTICHOKE BOTTOMS



Pimiento Cheese-Stuffed Artichoke Bottoms image

When your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. -Elizabeth Bennett, Mill Creek, Washington

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12

3 cans (14 ounces each) artichoke bottoms, drained
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
1/4 cup mayonnaise
3 cooked bacon strips, chopped, divided
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 green onions, chopped

Steps:

  • Cut a thin layer from the bottom of each artichoke to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne. , Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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