Irresistible Stuffed Artichoke Bottoms : A Flavorful and Elegant Appetizer

Looking to elevate your appetizer game with a gourmet recipe that’s surprisingly simple? These Lemon Parmesan Stuffed Artichoke Bottoms are the perfect solution. Whether you’re using frozen artichoke bottoms, canned, or popular options like Trader Joe’s artichoke bottoms, this dish comes together quickly and bursts with Mediterranean flavor.

Perfect for holiday dinners, small gatherings, or fancy brunches, these stuffed artichoke bottoms make a refined impression with minimal effort. If you’re a fan of light, zesty appetizers like our Cheese Stuffed Mini Peppers or Cranberry Cream Cheese Dip, you’ll definitely want to add this dish to your rotation.

Let’s walk through how to prepare them with simple ingredients, helpful tips, and serving ideas that’ll make this recipe your new go-to.

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What Are Artichoke Bottoms and Why Are They Special?

Artichoke bottoms are the tender base of the artichoke after the outer leaves and choke are removed. They’re meaty, flavorful, and uniquely shaped—perfect for stuffing. If you love vegetables with rich, earthy tones, artichoke bottoms are your new best friend in the kitchen.

Available frozen, canned, or jarred, they’re often packed in water or brine. Once drained and dried, they become an incredible vehicle for a variety of fillings—creamy, cheesy, herby, or spicy.

They’re ideal for:

• Elegant appetizers
• Tapas-style party platters
• Vegetarian entrees
• Mediterranean-inspired sides

Lemon Parmesan Stuffed Artichoke Bottoms: A Crowd-Pleasing Appetizer

This recipe combines zesty lemon, nutty Parmesan, and seasoned breadcrumbs to create a crispy, golden topping nestled inside each artichoke base. Best of all, it takes under 40 minutes from start to finish.

Whether you’re using Trader Joe’s artichoke bottoms or any high-quality canned option, these bites pack serious flavor. You can even add them to a party spread alongside Snake Charmers Pretzels for fun variety.

Ingredients List (With Precise Measurements and Substitutes)

• 1 (14-ounce) can artichoke bottoms or 8–10 frozen artichoke bottoms, thawed
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• ½ cup plain dry breadcrumbs
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Extra grated Parmesan, for topping
• Additional olive oil, for drizzling

Ingredient Tips:

• Use gluten-free breadcrumbs if needed.
• Substitute shallots with sweet onions.
• Try vegan Parmesan to make the recipe dairy-free.

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Step-by-Step Preparation Guide for Stuffed Artichoke Bottoms

1. Prep the Artichokes
   Drain canned artichoke bottoms well and pat dry. If using frozen, ensure they’re thawed and blotted dry.
2. Sauté the Aromatics
   In a skillet, heat olive oil and butter. Sauté the chopped shallot for about 3 minutes. Add garlic and cook another 30 seconds.
3. Build the Filling
   Add breadcrumbs to the pan and toast lightly. Remove from heat and stir in lemon zest, lemon juice, red pepper flakes (if using), Parmesan, parsley, salt, and pepper.
4. Assemble the Artichokes
   Preheat oven to 375°F (190°C). Place the artichoke bottoms in a greased baking dish. Fill each one with the breadcrumb mixture. Top with more Parmesan and drizzle with olive oil.
5. Bake to Golden Perfection
   Bake for 15–20 minutes until hot and golden brown. Garnish with extra parsley and lemon zest before serving.

Kitchen Equipment You’ll Need

• Medium skillet
• Baking dish
• Measuring spoons and cups
• Garlic press or knife
• Microplane or zester
• Oven

Tips for Using Frozen and Canned Artichoke Bottoms

Frozen and canned artichoke bottoms are interchangeable for this recipe. Just follow these tips:

• Rinse well if using canned to remove brine flavor.
• Thaw and blot frozen artichokes dry to avoid soggy stuffing.
• Use Trader Joe’s artichoke bottoms for convenience and quality—they hold stuffing beautifully.

If you love cooking with pantry staples, try pairing this with our Vegetarian Pasta Primavera for a light dinner.

How to Use Trader Joe’s Artichoke Bottoms in This Recipe

Trader Joe’s artichoke bottoms come in a 14-ounce can packed in water, which makes them easy to rinse and prep. Drain and dry thoroughly before stuffing. They tend to be uniform in size, helping them cook evenly in the oven.

These store-bought versions also make this recipe perfect for last-minute appetizers or meal prep.

Recipe Variations: Artichoke Puree, French Style & Pickled Options

• Artichoke Puree: Blend the filling into a spread and spoon it inside the artichoke cups.
• Artichoke French: Add a touch of Dijon mustard and white wine vinegar to the filling for a French-inspired flavor.
• Pickled Artichokes: Mix chopped pickled artichokes into the filling for a briny pop.

Want more inventive vegetable-based dishes? Try our Stuffed Acorn Squash for a hearty vegetarian alternative.

Common Mistakes to Avoid When Cooking Artichoke Bottoms

• Not drying the artichokes: Always blot them dry to prevent soggy stuffing.
• Using too much filling: Overstuffing can cause spillage during baking.
• Undercooking the topping: Wait for a golden finish for that perfect crunch.
• Skipping the zest: Lemon zest adds a bright, fresh element that balances the richness.

Serving Suggestions and Elegant Presentation Tips

These stuffed artichoke bottoms are stunning on a serving tray with fresh herbs and lemon wedges. For elegant presentation:

• Serve in a circle on a white platter.
• Add a small dipping sauce in the center—like a creamy herb yogurt.
• Pair with fresh greens or colorful sides like Garlic Butter Corn.

You can also plate them alongside Cottage Cheese Flatbread for a modern mezze-style spread.

How to Store Leftovers Properly and Reheat with Flavor

Storage:
Place leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
Warm in a 350°F oven for 10–12 minutes to maintain texture. Avoid microwaving, which softens the topping.

Freezing:
Wrap individually and freeze for up to 2 months. Thaw overnight before reheating.

Delicious Food Pairings with Stuffed Artichoke Bottoms (Non-Alcoholic)

Pair these savory bites with fresh, vibrant sides such as:

• Chilled cucumber salad or Cucumber Dill Salad
• Honey Glazed Carrots & Green Beans
• Creamy mashed potatoes
• Roasted lemon herb quinoa
• Sparkling citrus water or homemade lemonade

This dish fits beautifully into any brunch, holiday spread, or light lunch.

Artichoke Bottoms Recipe Tips: Master This Elegant Appetizer

• Always toast the breadcrumbs before stuffing.
• Taste your filling and adjust salt, pepper, or lemon as needed.
• Use high-quality Parmesan for best flavor.
• For meal prep, assemble in advance and bake just before serving.

If you’re building a festive holiday menu, add something sweet like these adorable Mini Pumpkin Pie Cups to balance your savory starters.

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Frequently Asked Questions about Artichoke Bottoms

Can I make these in advance?
Yes! Assemble up to a day ahead and refrigerate. Bake when ready to serve.

Are artichoke bottoms healthy?
Yes, they’re rich in fiber, antioxidants, and essential nutrients.

Can I use marinated or pickled artichokes?
Pickled versions can work for variation, but the best structure comes from canned or frozen bottoms.

Do I have to use Parmesan?
No. You can substitute with Pecorino, Asiago, or a vegan cheese alternative.

Where can I find artichoke bottoms?
Trader Joe’s, Whole Foods, and most online grocers offer canned artichoke bottoms.

Conclusion: Why You’ll Love This Artichoke Bottoms Recipe

These Lemon Parmesan Stuffed Artichoke Bottoms are the ultimate appetizer—easy, elegant, and loaded with bold flavor. With just a few ingredients and a simple method, you can serve something that looks like it came straight from a gourmet kitchen.

Pair them with colorful sides or dips, make them ahead, or serve them as part of your favorite appetizer trio. If you loved this recipe, please share it with your foodie friends and subscribe to our blog for more crowd-pleasing, plant-forward dishes.

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