Best 3 Pimiento Cheese Stuffed Artichoke Bottoms Recipes
Indulge in a delightful culinary experience with our remarkable Pimiento Cheese Stuffed Artichoke Bottoms, a harmonious blend of tangy, creamy, and savory flavors. This delectable appetizer or side dish showcases the perfect union between tender artichoke hearts, a luscious pimiento cheese filling, and a crispy breadcrumb topping. As you delve into the delightful recipes provided in this article, you'll discover variations that cater to diverse tastes and preferences. From a classic Southern-style pimiento cheese stuffing to a zesty Southwestern rendition, each recipe promises a unique taste sensation. Embark on a culinary journey and elevate your next gathering with these captivating Pimiento Cheese Stuffed Artichoke Bottoms.
Here are our top 3 tried and tested recipes!
STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
FETA-STUFFED ARTICHOKE BOTTOMS
This is just a simple, fun recipe by Sandra Lee. I have made these for appetizers before, but have also enjoyed them for lunch. There are few ingredients and cook time is pretty brief. I just love the flavor combination. I hope you enjoy these little bites!
Provided by LifeIsGood
Categories Cheese
Time 12m
Yield 15 pieces
Number Of Ingredients 5
Steps:
- Preheat your broiler.
- Line a cookie sheet with aluminum foil.
- Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
- Place the artichoke bottoms on the prepared cookie sheet.
- Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
- Broil for about 7 minutes, or until the tops are golden.
- Enjoy!
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
Tips:
- Choose fresh artichoke bottoms: Look for artichoke bottoms that are compact and have a deep green color. Avoid any that are brown or have blemishes.
- Cook the artichoke bottoms thoroughly: Artichoke bottoms should be cooked until they are tender but still have a slight bite to them. You can steam, boil, or microwave them until they are done.
- Use a variety of fillings: Pimiento cheese is a classic filling for stuffed artichoke bottoms, but you can also use other fillings such as crabmeat, shrimp, or vegetables.
- Season the filling well: Don't be afraid to add plenty of salt, pepper, and other spices to the filling. This will help to bring out the flavors of the other ingredients.
- Top with cheese: A layer of grated cheese on top of the filling will help to hold it together and give the dish a golden brown crust.
Conclusion:
Pimiento cheese stuffed artichoke bottoms are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks, and they can also be served as a main course. With their creamy, cheesy filling and crispy artichoke shells, they're sure to be a hit with everyone who tries them.
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