Vegetables > Artichokes >
| | Baked Artichoke Cheese Bottoms
4 large Whole Cooked Artichokes
2 tablespoons of olive oil
one 4 ounce container of garlic and herb soft spreadable cheese
3 tablespoons of whipping cream
2 tablespoons of Italian seasoned breadcrumbs
Remove outer leaves of artichokes. (Reserve leaves for another use.) Gently spread leaves apart to reach center; scrape out fuzzy thistle (choke) with a spoon and discard. Remove remaining leaves and place artichoke bottoms in a small bowl and drizzle with olive oil, turning to coat. Drain artichoke bottoms, reserving olive oil.
Combine cheese and whipping cream. Spoon equally on artichoke bottoms; sprinkle with Italian seasoned breadcrumbs. Place in a small baking dish. Drizzle with reserved olive oil. Bake at 450ºF. for 10 minutes or until hot. Yield: 4 appetizer servings |
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