Stuffed artichoke bottoms

This skinny version of spanakopita is truly remarkable. Instead of using phyllo dough, I used artichoke bottoms as a base.

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!

Goat Cheese Stuffed Artichoke Bottoms are easy and impressive and can be made days in advance and baked when needed. Appetizer perfection!

Lemon Parmesan Stuffed Artichoke Bottoms are the ultimate spring-inspired appetizer! They're super simple and can be made well ahead of time!

These Artichoke bottoms are simple to make and come together with fresh artichokes! The filling is cheesy and delicious!

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.

These stuffed artichoke bottoms are stuffed with parmesan, chopped clams, shallots and breadcrumbs. They are the perfect bite for holiday parties!

Artichoke bottoms have become a big hit in our household. My grandma makes a really delicious meatball stew with them

These easy stuffed baked artichokes are a favorite Italian appetizer or spring side dish. Stuffed with a savory filling then baked to perfection.

Tender delicious artichoke hearts are stuffed with a creamy filling flavored with chives, then buttered, rolled in Parmesan cheese, and baked.