These Lemon Parmesan Stuffed Artichoke Bottoms are creamy, zesty, and totally irresistible. They’re simple to make, can be prepped ahead of time, and bake up golden and bubbly—perfect for entertaining or a quick treat at home.
Olive oil spray (for greasing)
2–3 packages frozen artichoke bottoms (Trader Joe’s), thawed, drained & patted dry (about 12–14)
1 ½ cups freshly grated Parmesan cheese
1 tablespoon mayonnaise
3 cloves garlic, minced
Zest of 1 large lemon
Juice of 1 large lemon
¼ cup pine nuts
2 tablespoons chopped fresh parsley (plus extra for garnish)
Freshly ground black pepper, to taste
Preheat oven to 375°F. Lightly coat a baking dish with olive oil spray.
Arrange the artichoke bottoms in the dish.
In a bowl, mix together Parmesan, mayo, garlic, lemon zest, lemon juice, pine nuts, parsley, and black pepper.
Spoon the mixture generously into each artichoke bottom.
Bake for 20–24 minutes, until golden and bubbling.
Garnish with a sprinkle of fresh parsley and serve warm.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings
12–14 stuffed artichokes
