Artichoke Bottoms (not from a can!) for the Table

I’ve worked with Ocean Mist for years now and I have to say, they’ve helped me fall truly in love with artichokes. I feel like it’s such a misunderstood vegetable that people should be paying more attention to.

I’m 50% Italian and let me tell you, the Italians genuinely know their way around an artichoke. Every time I go to Italy, I discover new flavor-packed ways to cook artichokes (such as these Roman Artichokes) and I have a lot of recipes I can’t wait to try.

All of that to say, I truly love Artichokes:) AND this Artichoke Bottoms recipe is easily one of my favorites.

For this method, we’re keeping things pretty simple. First we’ll prep the artichokes. I know that this is a little daunting if you’ve never done it but it’s pretty unfussy (promise!) and I have a whole video that shows you how to do it!.

For this method, we only actually need, yep you guessed it: the BOTTOMS of the artichokes. But we’re going to cook the artichokes whole because I’ve found that it’s SO much easier that way. Once cooked until tender, the leaves of the artichokes will actually only fall off down to the heart of the artichoke; which is exactly what we want!

The leaves are entirely edible and I highly suggest making a dipping sauce to go with them! But we don’t actually need the leaves for this method.

What we’re looking for are those meaty and tender artichoke BOTTOMS that have so much flavor and, if cooked right, are truly so savory!

This method is most traditionally made with canned artichoke bottoms. However, I genuinely wanted to try it with fresh artichokes and i’m SO SO pleased with how well it turned out! I feel like it’s a great way to use up an excess of artichokes.

The stuffing is a simple cheesy mixture that can be whipped together in a matter of minutes. It’s then put inside of the bottoms before baking the artichokes in the oven to get that filling hot and melted. The flavor of the filling goes SO well with the artichokes.

If you wanted for this method vegan, you could easily accomplish that by simply using a vegan mayo as well as a vegan parmesan cheese. I haven’t tried that yet but I think it would still come out satisfying!

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