• Skip to main content
  • Skip to primary sidebar
Eaternally Fresh
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Work With Me
  • Contact Me
    • Facebook
    • Instagram
  • ×

    Home » Lemon Parmesan Artichoke Bottoms

    Lemon Parmesan Artichoke Bottoms

    2 February 2022 by Safana Leave a Comment

    الانغينار بالليمون والجبنة

    Lemon and parmesan stuffed artichoke bottoms are a delicious and impressive appetizer or main course for two.

    Jump to Recipe
    Prevent your screen from going dark

    The Ingredients

    This recipe calls for 12-14 small artichoke bottoms. You can use fresh artichokes, but trimming them is a time-consuming process. I use either frozen or canned artichoke bottoms that are ready to use. The only thing I do to prep the artichokes is to trim the bottom so that they are level.

    It is very important that you use freshly-grated Parmesan cheese, not the powdered version. Trust me. The first time I made this recipe, I used powdered Parmesan cheese that ended up being way too much cheese (by volume) and completely overwhelmed the dish.


    Lemon Parmesan Artichoke Bottoms

    Safana Zahili
    Lemon and parmesan stuffed artichoke bottoms are a delicious and impressive appetizer or main course for two.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Appetizer, Main Course, Side Dish
    Cuisine Italian
    Servings 6
    Calories 326 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 2 bags frozen artichoke bottoms or 2 14 oz cans about 12-14 artichoke bottoms
    • 1 cup freshly grated Parmesan cheese
    • ¾ cup ricotta
    • ½ cup mayonnaise
    • 3 cloves garlic, minced
    • Zest of 1 lemon
    • Juice of ½ lemon
    • ¼ cup pine nuts
    • 2 tablespoons chopped fresh parsley plus more for garnish
    • Freshly ground black pepper to taste

    Instructions
     

    • Preheat oven to 375°F.
    • Oil the bottom of a baking dish with olive oil.
    • Place artichoke bottoms in the baking dish.
    • Combine all other ingredients in a large bowl. Mound the mixture into the artichoke bottoms.
    • Bake for 20 minutes or until lightly browned.
    • Garnish with additional chopped parsley and serve warm.

    Nutrition

    Sodium: 418mgCalcium: 264mgVitamin C: 1mgVitamin A: 284IUSugar: 1gFiber: 1gPotassium: 86mgCholesterol: 35mgCalories: 326kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 11gSaturated Fat: 8gFat: 31gProtein: 10gCarbohydrates: 3gIron: 1mg
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

    More vegetarian mains

    • Za'atar Asparagus & Goat Cheese Tartine
    • Çiğ Köfte - Vegetarian Turkish Kofta
    • Vegetarian Freekeh
    • Ricotta & Spinach Stuffed Pasta Shells
    « Çiğ Köfte - Vegetarian Turkish Kofta
    Strawberry Vanilla Italian Soda »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Eaternally Fresh
    • @eaternallyfresh
    • Pinterest

    Reader Favourites

    • Easy Homemade No Pectin Apricot Jam
    • Shanklish - Aged Spiced Cheese Balls
    • Beet Tahini Dip - Mutabbal Shawandar
    • Sheikh al Mahshi - Stuffed Zucchinis in Yogurt

    بالعربي

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2021 Eaternally Fresh

    Website by OneStepWeb.Ca