Artichoke bottoms

These baked artichoke bottoms filled with spinach and cheese make for elegant appetizers. A no-fail combination of ingredients, sure to be a crowd pleaser and a great way to introduce artichokes to the unfortunate people who have yet to taste them.

This recipe is adapted ever so slightly from "yesidothecooking". I like using the Roland brand of artichokes if you can find them as there are usually 7 smaller artichoke bottoms in the can. Pastene will also work but you will most likely have larger artichokes that can be cut into smaller pieces after they have cooked and cooled slightly. The recipe is great for an appetizer or can be served as part of a buffet. Enjoy!

Deviled Crab-Stuffed Artichoke Bottoms are a divine twist on a classic dish made into an easy elegant appetizer! They come together quickly and sure to be a hit! One reviewer said: "I made two dozen of these for Thanksgiving and they were gobbled right up! Great recipe!"

An Italian springtime tradition, artichokes stuffed with Pecorino cheese and breadcrumbs.

This Venetian side dish can be found in every restaurant during artichoke season.

Sicilian Stuffed Artichoke Bottoms From Small Bites Makes 6-8 pieces Prep time : 45 minutes ( if you’re starting with whole artichokes, 5 mi...

Sausage Stuffed Artichoke Bottoms is a hearty appetizer with a wonderful depth of flavor. It’s perfect for your next hot antipasto! The filling is a super-savory combination of Italian sausage, sharp provolone and pecorino cheeses, spinach, white wine, bread and seasonings that is piled high onto tender artichoke bottoms and baked in a tomato sauce.

Although it's better known as a soup, avgolemono, the familiar Greek mixture of chicken broth, egg yolks and lemon juice, is also often used as a sauce. This quick vegetable braise of artichoke bottoms, carrots and potatoes, perfect for the season, is finished with a dill-enlivened avgolemono sauce. Made without the traditional chicken stock, it's a great vegetarian main dish served with Greek olives, feta cheese and a rustic bread, or as a side with grilled fish or lamb.It's easy to make…

Photo by foodandfork Mushroom Stuffed Artichoke Bottoms and Peas 14 artichokes hearts (canned or frozen)1 quart water (to boil artichokes)1 lem