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!

Delicious Italian Artichoke Hearts are topped with fragrant Lemon Breadcrumbs with garlic, bell pepper, pecorino cheese and lots of basil then baked until crispy. It’s a simple yet flavorful appetizer or side dish that’s a real crowd pleaser!

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.

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

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

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

My Baked Stuffed Artichoke recipe is a delicious recipe to make as an appetizer or even a light meal! It is buttery, filling and just amazing! Save this to Pinterest so you can find it later!

Italian Stuffed Artichokes Recipe (Sicilian Style)- rich flavors of a savory breadcrumb and Pecorino Romano cheese stuffing, expertly blended with garlic, fresh parsley, and extra-virgin olive oil all cooked inside a steamed-tender artichoke! A classic Italian recipe you will love.