Stuffed Artichoke Bottoms

1. 1

   Drain, rinse and dry artichoke bottoms. Season each one liberally with salt and pepper on both sides. Using lot of S&M is the key to success becasue artichoke bottoms have very little flavor

2. 2

   Fill the artichoke holes level with cream cheese using a knife to ensure it's level so the cheese doesn't run over.

3. 3

   Dip the artichokes filled with the cream cheese in melted butter, then roll in the grated cheese so all sides are completely covered.

4. 4

   Place on a baking sheet and bake at 450 for about 20 minutes, until tops are crusty.

5. 5

   These are good hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.