These are rich and so delicious. I dare anyone to eat just one!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
20 stuffed artichoke hearts
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

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  • Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the 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 the artichoke bottoms with lemon pepper and garlic salt.

  • Combine the 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 the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Nutrition Facts

237 calories; protein 7.5g 15% DV; carbohydrates 8.8g 3% DV; fat 19.7g 30% DV; cholesterol 57mg 19% DV; sodium 920.1mg 37% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2010
First of all the recipe should be called stuffed artichoke BOTTOMS as asked for in the ingredients. Big difference. I am an expert chef and this is a wonderful appetizer with these changes. I put 1/4 cup of the Parmesan in the cream cheese mixture and added 1/4 tsp. garlic powder to the mixture and 1/2 tsp. Laurie's lemon pepper to the mixture also. So I did not need to sprinkle the artichokes with garlic or pepper. Also only dipped the bottoms of the artichokes in butter and that was plenty! Also I baked at 350 for about 30 minutes. I got rave reviews at my dinner party. You must try this. Read More
(61)

Most helpful critical review

Rating: 2 stars
08/18/2009
I made these exactly as the recipe had them. They didn't taste bad but they didn't taste good either. They taste exactly like artichoke hearts with sour cream cream cheese and garlic salt. In other words nothing blended together. So making these and eating them really isn't worth the high calories. Read More
(8)
43 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/01/2010
First of all the recipe should be called stuffed artichoke BOTTOMS as asked for in the ingredients. Big difference. I am an expert chef and this is a wonderful appetizer with these changes. I put 1/4 cup of the Parmesan in the cream cheese mixture and added 1/4 tsp. garlic powder to the mixture and 1/2 tsp. Laurie's lemon pepper to the mixture also. So I did not need to sprinkle the artichokes with garlic or pepper. Also only dipped the bottoms of the artichokes in butter and that was plenty! Also I baked at 350 for about 30 minutes. I got rave reviews at my dinner party. You must try this. Read More
(61)
Rating: 4 stars
04/13/2009
These are incredibly good addictive and easy to make. I scaled the whole recipe back to use 1 can of bottoms but I ended up having to increase the cream cheese/sour cream mixture again to fill all of them. The lemon pepper gives a nice flavor but I think there is a little more salt going on than I care for so I would probably skip it next time. I used garlic powder instead of garlic salt and was glad I did for the same reason. Overall excellent! Will definitely make again! Thanks! Read More
(31)
Rating: 4 stars
05/29/2009
These were DELICIOUS!!! I am only giving the recipe 4 stars because I changed it up just a little. I used garlic powder instead of salt. I did not use the amount of lemon pepper called for I just lightly sprinkled it over the artichoke bottoms. I didn't have chives so I just finely chopped a green onion (green top also) and mixed that in. Also I used one can of artichoke bottoms but still used the amount of filling called for in the recipe but maybe my artichokes were bigger than normal. My family really liked them. I will definately make this recipe again! Thanks for posting.:) Read More
(16)
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Rating: 5 stars
05/07/2009
These are very good. I didn't have chives so I used cream cheese with chives already in it. I also scaled back the recipe because I wasn't sure if we would like them but next time I plan on making the full recipe because these were delicious!! Thanks for sharing. Read More
(10)
Rating: 5 stars
12/01/2009
I have never tried an artichoke so I tried this recipe because the picture is so beautiful and looks delicious. I made them for Thanksgiving as was such a big hit I was quite surprised because I was iffy about them once I made it but awesome. Read More
(10)
Rating: 5 stars
05/29/2009
Made these for mother's day and they were so good. I couldn't find artichoke hearts by themselves so I just bought canned whole artichokes and hollowed them out and filled them with the filling (which made for a very difficult time). I didn't use any lemon pepper used garlic powder instead of garlic salt and I also added some of the parm cheese into the filling. If I can find the artichoke hearts I will make them again. Read More
(9)
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Rating: 5 stars
11/28/2009
Just made these for my me and my husband. Absolutely wonderful!!! I used lofat cream cheese as well as lofat sour cream. Delicious! Read More
(9)
Rating: 2 stars
08/18/2009
I made these exactly as the recipe had them. They didn't taste bad but they didn't taste good either. They taste exactly like artichoke hearts with sour cream cream cheese and garlic salt. In other words nothing blended together. So making these and eating them really isn't worth the high calories. Read More
(8)
Rating: 5 stars
12/14/2009
I made these last night. Scaled the recipe down to one can of artichokes. As per another reviewer I increased the filling ingredients to have enough. I forgot the lemon pepper but added a dash of cayenne and it was great. The can I used had 12 chokes in it hubby ate 8 of them himself! I did not coat the entire choke in butter just dipped the bottoms in butter so it was less calories. I also used no fat cream cheese and sour cream. Delish! Read More
(5)