Ingredients
10
10 servings
- •0.5 cup butter
- •1 cup grated Parmesan cheese
- •3 (14 ounce) cans artichoke bottoms, drained
- •1 teaspoon lemon pepper
- •1 teaspoon garlic salt
- •8 ounces cream cheese, softened
- •1 tablespoon sour cream
- •2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Melt butter in a small saucepan over low heat; remove from heat and set aside. Place 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 artichoke bottoms with lemon pepper and garlic salt.
- Combine 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 melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake in the preheated oven until the tops of artichokes are golden brown, about 45 minutes.
Nutritional Facts
Per 10 servings
- Calories: 237
- Carbohydrate: 9g
- Fat: 20g
- Fiber: 3g
- Protein: 8g
- Sugar: 0g
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