Baked Stuffed Artichoke Bottoms with Parmesan, Mozzarella, and Lemon Recipe
Delicious and cheesy stuffed artichoke bottoms baked to golden perfection. This recipe features tender artichokes filled with a savory blend of Parmesan, mozzarella, garlic, lemon, and fresh parsley, making a perfect appetizer or side dish for any meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Artichokes
- 6 fresh Ocean Mist artichokes
Cheese Filling
- 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)
Instructions
- Boil Water and Prep Artichokes: Bring a large pot of water to a rolling boil, large enough to fit all 6 artichokes or alternatively cook in batches. While waiting, prepare the artichokes.
- Trim Artichokes: Cut off most of the stem leaving about 1 inch. Remove the bottom outer leaves near the stem, about 6-8 leaves per artichoke. Trim off the top one third of each artichoke.
- Remove the Choke: Using a large spoon, scrape out the fuzzy choke and inner inedible parts from the center of the artichoke.
- Boil Artichokes: Place artichokes in the boiling water and cook for 15-20 minutes until tender and the stem is easily pierced with a knife. Remove carefully and drain.
- Prepare Cheese Filling: In a bowl, mix together Parmesan, mozzarella, mayonnaise, minced garlic, lemon zest and juice, parsley, salt, and pepper until combined. Preheat oven to 375°F (190°C).
- Prepare Artichoke Bottoms: Once cooled, remove all outer leaves so only the heart and stem remain. Cut the artichokes down to just the heart and stem.
- Stuff and Bake: Fill each artichoke bottom evenly with the cheese mixture. Place on a baking sheet and bake for 20-25 minutes until lightly browned and cheese is bubbling around the edges.
- Serve: Remove from oven and serve warm. Enjoy your cheesy stuffed artichoke bottoms!
Notes
- Use fresh artichokes for the best flavor and texture.
- Be careful when removing the choke – it’s important for an enjoyable texture.
- You can adjust the amount of garlic and lemon to taste.
- May substitute mayonnaise with Greek yogurt for a lighter filling.
- Serve as an appetizer, side dish, or a light vegetarian main course.
Keywords: stuffed artichokes, baked artichokes, cheesy artichoke recipe, appetizer, Mediterranean vegetables
