Lemon Parmesan Stuffed Artichoke Bottoms

• servings: 14 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

Cooking spray or olive oil (or olive oil for baking dish)

2-3 cans (14-ounce) artichoke bottoms (rinsed, drained and patted dry (approximately 12-14))

1 1/2 cups freshly grated Parmesan cheese

1/2 cup mayonnaise

3 cloves garlic (minced)

Zest of 1 large lemon

1/2 large lemon (juiced)

1/4 cup pine nuts

2 tablespoons chopped fresh parsley (plus more for garnish)

Freshly ground black pepper (to taste)

Directions

Preheat oven to 375 degrees.

Coat a baking dish large enough to hold all the artichoke bottoms with cooking spray or olive oil.

Place artichoke bottoms in baking dish.

Combine Parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl.

Mound mixture into artichoke bottoms.

Bake 20- 24 minutes or until lightly browned and bubbling.

Garnish with additional chopped parsley if desired. Serve immediately.

Nutrition

• Serving Size: 1
• Calories: 115 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 11 mg
• Sodium: 223 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 4 g