Stuffed Artichoke Bottoms

A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms.

Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste. There is a tang to them, however, but still easier than collecting bottoms from actual artichokes.

I discovered these bottoms on Amazon, and have tried a few different brands. All have been good.

The first time I looked at these, my mind went to a stuffed artichoke bottom, similar to a stuffed mushroom – filled with flavorful Italian sausage, baked ricotta and Parmesan.

Stuffed Artichoke Bottoms
Makes 14 appetizers

2 cans artichoke bottoms, 14 bottoms total
16 ounces Italian sausage
1/3 cup fresh bread crumbs
Cayenne pepper flakes, to taste
8 ounces whole-milk ricotta, at room temperature, drained if necessary
2 egg yolks
3 tablespoons chopped fresh parsley
Salt and white pepper to taste
Finely grated Parmesan or other hard grating cheese, about 4 ounces
Chopped parsley, to garnish, optional

Preheat the oven to 375 degrees F. Drain, rinse, and dry the artichoke bottoms on paper towels.

Cook the Italian sausage until no pink remains, making sure it’s well crumbled. Add the bread crumbs and cayenne pepper flakes. Let the sausage cool.

You will have extra sausage mixture. Save it for meatballs!

Meanwhile, combine the ricotta cheese with the egg yolks along with salt and white pepper and whisk until smooth.

Fold in the parsley. Taste for seasoning.

Place the bottoms on a jelly roll pan, curved side up. Slice a little of the base if they don’t sit upright properly.

Using a teaspoon, place a little of the cooked sausage in each bottom, diving evenly.

Top with the ricotta mixture And press down slightly with the spoon.


Bake for 15 minutes.

Sprinkle on the Parmesan. Raise the oven temperature To 400 degrees and continue baking for 10 more minutes.

Serve warm or at room temperature.

In retrospect, I think the filling should have been all three components mixed together. They didn’t “layer” as well as I’d hoped.

And, the artichoke bottoms should probably dry in paper towels overnight. They were still a little wet.

These would be good with some crab or lobster as well, also mixed in with the ricotta mixture.

I might roast these next, just with olive oil, salt, pepper, and a little cayenne pepper flakes.

They would be good on a charcuterie and cheese platter as well, marinated first in good olive oil, lemon, and chile peppers.

So I have a feeling I’ll be using them fairly often, for different purposes.

70 thoughts on “Stuffed Artichoke Bottoms

  • My these do look tasty. I haven’t seen a recipe for artichoke bottoms for years. One of those “old fashioned” food that deserve a revival. And I could see that filling in all sort of containers as well, puff pastry for example?

    • That’s interesting because I’ve never known about the bottoms till recently. I’ve only seem marinated versions of artichokes. Maybe I’ll start that revival, without knowing it! They’re very handy. The filling is pretty standard, but good.

      • What a nice alternative to stuffed mushrooms! I also think it’s awesome that you’re looking to Amazon for food items. I haven’t really done that, but I don’t know why.

      • Well, perhaps you live in a city where you can already busy what you want? Do you have a Chinatown? A little Italy? A cheese shop? A deli? Trader Joe’s? Whole Foods? I have none of these, so the internet has been really important to me, and not only for food, but I love browsing the grocery items. I’ve discovered some really wonderful products. I have no idea where you live, I”m just giving you a hard time. Thank god for Amazon, Fromages.com, IGourmet, Murrays Cheese, and so forth…

  • I didn’t even know they sold artichoke bottoms! I cannot wait to try them! Love the way you stuffed them too, these would be great for the holidays!

    • I could see them stuffed with crab, but I can’t get good crab where I live. They’re so perfect for finger foods!

  • The heart of the artichokes are the best. It’s the prized section, so sweet and tender and love your toppings. Will have to keep our eyes out for these in a can. Delicious starter for the holidays for sure. Stay well and take care

  • i know we can buy artichoke hearts here, and pickled ones in a jar but i’m not sure about bottoms:-) I must check it out. and frozen ones? maybe … love the sound of this mimi!

    • I was told there are frozen ones as well, which might taste better. They’re really perfect for finger food!

  • Yum! This is perfect! One of the Italian delicacy stalls at our Saturday Farmer’s Market sells these fresh… freshly prepared by the stunning knife-skills of the ladies behind the overflowing vegetable display! We’ve been roasting/bbq’ing them and using them for salads and such, but actually stuffing them never occurred to me for some reason. The same ladies also make a fantastic fennel salsiccia, so I’m pretty sure i already know what’s for dinner on Saturday! Thanks for the inspiration!

    • Oh, I’m so jealous! I’ve never gotten mini artichokes where I live, and I’ve always wanted to grill them. Oh well. Sounds like a wonderful market.

    • Thanks! I had to change it because I discovered people couldn’t see my old format properly on their iPhones. I miss my purple background!

  • Hard to believe I never heard of these with all the entertaining I did and parties I attended. Great post and thanks for introducing this “fun” product. Love the recipe too and can’t wait for my order from Amazon to try them out!!

  • This is a fantastic recipe! I’m not waiting for a special occasion. I think this would make a great appetizer, but I’m not doing any entertaining right now. More for me! :-)

  • What a fun idea! To be honest, I’m not sure I’ve ever come across artichoke bottoms before. (Thank goodness for Amazon, right??) I would’ve gone straight to the Italian flavors like you did here, although I can see how crab would work well here, too. My wife would go NUTS over crab stuffed artichokes!

  • Such a fun dish! I don’t often use artichoke bottoms, but when I do I usually get canned. I sometimes see frozen ones which are a bit better, but just a bit. And in a dish like this I doubt if I’d notice the difference. Really nice — thanks.

    • There is a very slight tinny taste. If my filling had been spicy, I might not have noticed it. But I forgive them for that since they’re so cute!

  • We have both canned and frozen Jordärtskockor (artichoke in Swedish) bottoms. We enjoy them pureed and stuffed. I like your stuffing, as it differs more ours which is usually crab. A new twist for me on the stuffed artichoke bottom…

    • That’s funny, because if I had access to crab, and not krab, i would have made that the filling. How in the world did you grasp the Swedish language! And to be able to write it as well. Impressive!

      • Grasp the Swedish language, not possible for this guy. I get by, but luckily almost everyone speaks english fluently. Now, on the other hand, my Swedish bride is absolutely fluent in english. krabba är mycket bra!!

      • It’s incredible that Europeans can speak so many different languages and many of us struggle with out own! I can do a little French, but I’ve forgotten most of it.

  • Such a wonderful dish, Mimi! We love artichokes and flavors you’ve paired with them are so irresistible!

  • Okay, I have never seen (well, never looked for) artichoke bottoms! I did buy then in Venice at the open air market and served then with homemade saffron mayo, but I think your sausage stuffing idea is wonderful. What is that whit criss-cross thing in your sausage? Is that specifically for cooking ground meats?

    • Well, I’d prefer to have them freshly steamed, served with a saffron mayo… but these were fun. That white plastic thing a friend gave me – it’s for breaking up ground meat like the sausage. It works great!

  • My family is Middle Eastern and stuffing artichoke bottoms is quite popular. I’ve never seen the cans, but we get them frozen imported from a Middle Eastern country. I’ll have to look for the canned ones, thanks. Your recipe looks delicious.

  • OMG I can’t tell you how happy I am that you found artichoke bottoms. I have been looking for years. Your recipe looks like pure perfection as soon as I order the artichokes I am going to try it.

    • Oh fun! I’ve heard there are frozen ones, which are probably tastier, but these are still fun, and perfect for finger food!

  • Good to know this product is a winner. I pass by them all the time in the market and have wondered about them. My fear was that they’d be mushy and half the can would be full of broken bottoms. They’re going in my cart nest time I’m at Gelsen’s. GREG

    • They are definitely not soft and never broken. They’re very firm. I was told that there are frozen ones, which would be better, but I can’t find those. There’s just a slight tinny taste to the canned bottoms, but a spicier filling would cover that up!

  • I haven’t seen anything like this before. So clever — just like mushroom caps. I will be picking some of these artichoke bottoms up when I see them. YUM! :-) ~Valenitna
    (You site looks fantastic — love the changes.)

    • They’re really fun. Easy to hold, and firm. I want to find frozen ones – they’re probably better. There’s just a slight tinny taste, which could perhaps be offset by a spicier filling.

  • Such a nice alternative to stuffed mushrooms! I love artichokes, and the bottom is clearly the best part. I make a lovely pasta cream sauce using the artichoke bottoms cooked in cream and then pureed. So yummy. But these look delicious!

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