Spinach and Artichoke Stuffed Artichoke Bottoms Recipe

Spinach and Artichoke Stuffed Artichoke Bottoms

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Ingredients

  • 1 Jar Large Artichoke Bottoms
  • 1 6.5 oz pkg. Alouette Spinach and Artichoke soft spreadable cheese
  • 1 C Grated Parmesan
  • 1 C Panko Bread crumbs, divide in half
  • 1 C Diced Ham
  • ½ tsp. Chopped garlic
  • 2 Tbsp. Chopped Parsley divide in half

How to make Spinach and Artichoke Stuffed Artichoke Bottoms


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

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