Stuffed Artichoke Bottoms

I had planned to make a ricotta based stuffing for the four artichoke bottoms remaining from an opened can. Unfortunately the ricotta had spoiled weeks before the expiration date. Oh well, goat cheese was the tastier choice anyway.

To the goat cheese I added:

  • onions
  • blanched (mostly cooked) spinach and broccoli
  • freshly shelled and roasted wild hickory nuts
  • chives
  • minced red jalapeños

stuffed artichoke bottoms

stuffed artichoke bottoms

 

I sprinkled bread crumbs seasoned with garlic powder on top of the stuffed artichokes and baked them in a 425ºF oven until browned.

stuffed artichoke bottoms

stuffed artichoke bottoms

stuffed artichoke bottoms

stuffed artichoke bottoms

 

I used the leftover goat cheese, spinach and broccoli preparation to stuff a few jalapeños.

stuffed artichoke bottoms

stuffed artichoke bottoms

stuffed artichoke bottoms



 


2 thoughts on “Stuffed Artichoke Bottoms

  1. Those stuffed darlings look delicious. More filling that using even gigantic mushroom caps.

    On your excellent advice, I ferreted out some “tamed” jalapeños in a jar. Miraculously, we both liked them. They are a buck a huge jar right now, so I will away to the food emporium to stock up on a few more jars. I’m sure this is probably the end-of-season supply for this year.

    Virtual hugs,

    Judie

    Liked by 1 person

    1. Both the artichokes and the jalapeños were delicious. The stuffed and baked jalapeños had barely a hint of heat. I have a pretty good tolerance and appreciation for spicy heat but most of the time I go for a tamer experience. It’s good to know there are (long overdue) commercially available tamed options. I haven’t run across them in the stores yet. One reason I put so much effort into my own pepper preparations is to get the level of heat we are comfortable with.

      Like

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