Stuffed Artichoke Bottoms

These stuffed artichoke bottoms are stuffed with parmesan, chopped clams, shallots and breadcrumbs. They are the perfect bite for holiday parties!

Course Easy Appetizer Recipes

Cuisine American

Keyword artichoke bottoms, chopped clams, cocktail party, new years appetizer, parmesean cheese, stuffed artichoke bottoms

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

1 cup panko bread crumbs
1/2 cup plain bread crumbs
1 6 ounce can chopped clams, reserving the liquid (there will probably be about 1/2 cup of liquid in the can)
1/4 cup of Parmesan cheese plus 2 tablespoons
1 clove garlic minced
1/4 cup minced shallots
1 tablespoon lemon juice
Salt and pepper to taste
8 canned artichoke bottoms the amount of actual artichoke bottoms varies per can, usually 4
Extra virgin olive oil
Chopped fresh parsley

Preheat oven to 400 degrees.
In a small bowl combine breadcrumbs, clams, 1/3 cup reserved clam juice, 1/4 cup Parmesan cheese, minced garlic, shallot, lemon juice, and salt and pepper. Mix to combine, mixture will be moist. If it appears too dry add a little more of the clam juice.
In a baking pan, lay out the artichokes in a single layer. Fill the artichoke bottoms with the clam mixture, about a tablespoon for each bottom. Drizzle with extra virgin olive oil. Bake for 10 minutes.
After ten minutes, remove from the oven, sprinkle with remaining Parmesan cheese. Turn your oven to broil and broil the stuffed artichoke bottoms for 5-6 minutes or until the stuffing starts to get golden brown.

Enjoy!