Name: Baked Stuffed Artichoke Bottoms with Parmesan, Mozzarella, and Lemon Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 6 fresh Ocean Mist artichokes; 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 a little pepper)

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Introduction

Artichoke bottoms are a delightful way to enjoy fresh artichokes with a cheesy, flavorful filling. This recipe combines tender artichoke hearts with a savory mixture of Parmesan, mozzarella, and herbs, baked to bubbly perfection. It’s a simple yet impressive appetizer or side dish that’s sure to please.

The image shows several stuffed artichokes arranged on a white plate placed on a white marbled texture. Each artichoke has three visible layers: the outer layer with greenish-brown leaves slightly curled outward, the middle layer showing a creamy white filling mixed with bits of green herbs, and the top layer covered with a golden-brown melted cheese that has small browned spots and is sprinkled with chopped green parsley. The artichokes are spaced apart and scattered with extra parsley pieces on the plate and surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 fresh Ocean Mist artichokes
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 a little pepper)

Instructions

Step 1: Bring a large pot of water to a boil, large enough to hold all the artichokes or prepare to work in batches. Meanwhile, prepare the artichokes.
Step 2: Trim the artichokes by cutting off most of the stem, leaving about 1 inch. Remove 6-8 of the bottom outer leaves around the stem. Cut off the top third of each artichoke.
Step 3: Remove the choke in the center by spooning out the fuzzy parts, leaving only the leaves.
Step 4: Place the artichokes in boiling water and cook for 15–20 minutes until tender and the stem is easily pierced with a knife. Drain and set aside to cool.
Step 5: In a bowl, combine Parmesan, mozzarella, mayonnaise, garlic, lemon zest and juice, parsley, salt, and pepper. Preheat the oven to 375°F.
Step 6: Once cooled, remove all outer leaves of the artichokes, leaving just the heart and stem. Stuff the artichokes evenly with the cheese mixture and arrange on a baking sheet.
Step 7: Bake for 20-25 minutes until the tops are lightly browned and the cheese is bubbling. Serve warm and enjoy!

Tips & Variations

Use fresh lemon zest and juice for a bright flavor that balances the richness of the cheese.
Substitute mayonnaise with Greek yogurt for a lighter filling.
Add a pinch of red pepper flakes to the filling for a subtle kick.
Try mixing in chopped sun-dried tomatoes or artichoke hearts for additional texture and flavor.

Storage

Store leftover artichoke bottoms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes or until warmed through to keep the cheese bubbly and the artichokes tender.

How to Serve

The image shows four stuffed artichoke halves on a white plate over a white marbled surface. Each artichoke has three main layers: the outer light to medium green leaves form the base, the middle thick pale green to white heart is smooth and dense, and the top layer is a thick, creamy, white cheese mixture with golden-brown baked spots and small green herbs sprinkled on top. One artichoke half is placed at the front, in sharp focus, showing detailed textures of the layers and browned cheese, while the others are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen artichokes instead of fresh?

While fresh artichokes provide the best texture and flavor, you can use canned or frozen artichoke hearts as a shortcut. Just make sure to drain them well before stuffing and baking.

How do I know when the artichokes are fully cooked?

The artichokes are done when the leaves pull away easily and the stem can be pierced with a knife without resistance. Cooking time may vary slightly depending on size.