Trader Joe’s Style Stuffed Artichoke Bottoms Recipe

This Stuffed Artichoke Bottoms recipe is a cheesy and tender appetizer, which is made by stuffing tender artichoke hearts with a savory garlic, Parmesan, and mozzarella filling. It’s a classic and elegant party food, ready in about 1 hour and 15 minutes.

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Stuffed Artichoke Bottoms Recipe Ingredients

For the Artichokes:

• 6 fresh Globe artichokes
• 1 lemon, halved

For the Cheesy Filling:

• ½ cup Parmesan cheese, freshly grated
• ½ cup mozzarella cheese, shredded
• ¼ cup mayonnaise
• 2 cloves garlic, finely minced
• Zest and juice of ½ lemon
• 2 tablespoons fresh parsley, finely chopped
• Freshly ground black pepper, to taste

How To Make Stuffed Artichoke Bottoms

1. Prep and Cook the Artichokes: Bring a large pot of salted water to a boil. Prepare the fresh artichokes by cutting off the stems so they sit flat, and trimming about 1/3 off the top. Use a spoon to scrape out and discard the fuzzy “choke” from the center. Rub the cut parts with a lemon half to prevent browning.
2. Boil Until Tender: Place the artichokes in the boiling water and cook for 15-20 minutes, until the artichoke bottoms are tender and can be easily pierced with a knife.
3. Make the Cheesy Filling: While the artichokes cook, preheat your oven to 375°F. In a medium bowl, combine the Parmesan, mozzarella, mayonnaise, garlic, lemon zest and juice, and parsley. Season with a little pepper.
4. Prepare the Artichoke Bottoms: Once the artichokes are tender, remove them from the pot and let them cool until they are safe to handle. Carefully pull off all of the tough outer leaves until you are left with just the tender heart and the bottom (the “fond”).
5. Stuff and Bake: Arrange the artichoke bottoms on a baking sheet. Stuff each one evenly with the cheese mixture. Bake for 20-25 minutes, or until the tops are a light golden brown and the cheese is hot and bubbling around the edges. Serve warm.

Recipe Tips

• How to get the most flavor? For the richest, creamiest melt, it is essential to shred your own Parmesan and mozzarella cheeses from a block. Pre-shredded cheeses are coated in starches that can make the filling gritty.
• Can I use a shortcut? Yes! This is the perfect “Trader Joe’s” tip. To save a significant amount of time, you can skip the fresh artichoke prep and use two cans of Trader Joe’s Quartered Artichoke Hearts (drained and patted very dry) or a bag of their frozen artichoke hearts (thawed and patted very dry) as the base for your casserole-style dip.
• How do I know the artichokes are cooked? The best way to test for doneness after boiling is to pierce the thickest part of the bottom, the stem area, with a paring knife. It should slide in with very little resistance.
• What do I do with the leftover leaves? Don’t throw them away! The tender part at the base of the inner leaves is delicious. You can serve the steamed leaves on the side with a small bowl of melted butter or aioli for dipping.

What To Serve With Stuffed Artichoke Bottoms

These are a fantastic appetizer that are a staple at parties and gatherings. They are perfect served:

• On their own as a simple, elegant starter.
• As part of a larger antipasto or meze platter.
• Alongside a simple green salad for a light lunch.

How To Store Stuffed Artichoke Bottoms

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results, reheat the artichoke bottoms on a baking sheet in a 375°F oven or in an air fryer for 5-10 minutes until they are heated through and the cheese is bubbly again.

Stuffed Artichoke Bottoms Nutrition Facts

• Serving: 1 artichoke bottom
• Calories: 126kcal
• Carbohydrates: 1g
• Protein: 5g
• Fat: 11g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Trader Joe’s Acai Bowl Recipe
• Trader Joe’s Jumeokbap (Korean Rice Balls) Recipe
• Trader Joe’s Chimichurri Rice Recipe