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

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

These Artichoke Bottoms are made from FRESH Artichokes and are a great way to use up extra artichokes. The filling…

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.

Super-easy, luscious, healthy, whole Defrosted Pan-Seared Sour Artichoke Bottoms (hearts)

Delicate artichoke bottoms stuffed with pancetta, breadcrumbs and spices are easy to make and sure to impress at your next party.

An Italian springtime tradition, these artichokes are stuffed with a mix of Pecorino cheese and breadcrumbs. Learn how to choose, prepare, cook and eat them properly.

A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product - canned artichoke bottoms. Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste.

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!

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