Stuffed Artichoke Bottoms (Trader Joe’s)
Stuffed Artichoke Bottoms are deliciously an easier way to enjoy all the flavors of classic stuffed artichoke, with minimal work. Using frozen artichoke bottoms from Trader Joe’s, I thought, why not turn them into stuffed artichoke bottoms? The result? Amazingly flavorful, satisfying, and so incredibly easier to make than the traditional way.
Frozen Artichoke Hearts & Frozen Artichoke Bottoms…
Every week, we like to make our usual stop at Trader Joe’s for a few of our favorite items. And, a few months ago, we noticed they stopped carrying packages of frozen artichoke hearts. What a bummer. 🙁
We love sharing our recipes for easy recipes for frozen artichoke hearts. And, only recently, I picked up a few packages of these “frozen artichoke bottoms” from Trader Joe’s and decided to try them.
This recipe for frozen artichoke bottoms is wonderful because there’s no hassle with peeling and cutting the full artichoke. Plus, these bottoms are fully cooked. Just stuff with our breadcrumb mixture and bake for 20 to 30 minutes. Perfect! 😉
For more delicious artichoke recipes, try our most popular Easy Artichoke Gratin, Baked Artichoke and Spinach Dip, and Creamy Artichoke Soup.
How to Make Stuffed Artichoke Bottoms (Trader Joe’s)?
This is a 2-step process to stuff the artichoke bottoms. One is make the bread crumb mixture, and the other is to fill the artichoke bottoms and bake.
If you’re looking for an easy side dish that contains a nutrient-dense vegetable? These Stuffed Artichoke Bottoms are it!
Ingredients Needed for this Recipe:
We love that you can make them with staple ingredients. All you need to do is make the breadcrumb mixture, fill the artichoke bottoms, and bake.
- Frozen Artichoke Bottoms: Each 14-ounce package comes with 7 artichoke bottoms. If you need more servings, double the ingredients in this recipe.
- Extra Virgin Olive Oil: Choose the best quality of olive oil for the best flavor.
- Garlic Cloves: We prefer to use fresh garlic cloves with this recipe. But if you don’t have any on hand, feel free to use garlic powder, and about 1/4 teaspoon into the mixture.
- Grated Cheese: For more flavor, we prefer grated pecorino cheese with our stuffed artichoke bottoms recipe.
- Fresh Parsley: For the best flavor, always use fresh parsley with this recipe.
- Salt and Black Pepper: You will need a pinch of salt and some black pepper with this recipe.
- Lemon: One fresh lemon, 1/2 to add to the water in the pan, and the other half to squeeze on top of the artichoke bottoms.
Notes & Quick Tips
- These artichoke bottoms are already fully cooked.
- This recipe will only make 7 stuffed artichoke bottoms (that’s the amount that usually comes in each package). But you can easily make 2 packages, and double the ingredients to give you more servings.
- No Need to Thaw them. Just give them a rinse and drain and set them in the baking pan. While you prepare the filling, and they bake in the oven, they will thaw properly.
- We used plain bread crumbs, but feel free to use gluten-free bread crumbs, and even seasoned bread crumbs as well.
- The olive oil is used to keep the bread crumb mixture moist and from drying out. It seems like it’s a lot, but it’s not.
- Be sure to allow the stuffed artichoke bottoms to cool a little before serving. They will be extremely hot when done.
Directions to Make Stuffed Artichoke Bottoms (Trader Joe’s):
Follow along with our Step-by-Step directions, or jump down to the bottom for our full recipe card.
- First, rinse the frozen artichoke bottoms and set them in an 8×8-inch or 9×9-inch square pan. Sprinkle lightly over them with salt. Set them aside. Quick Tip: They will thaw slowly while you prepare the filling and stuff them. Plus, they will fully thaw and bake while in the oven.
2. In the meantime, use a small skillet, add 2 tablespoons of olive oil, heat on low heat, and add 1/2 cup of bread crumbs. Stir to moisten the crumbs, about 2 minutes.
3. Toss in the minced garlic, and stir to combine. Then add the grated cheese, and stir to combine. Next, toss in fresh parsley and stir again to combine.
4. Remove from the stove top and place it on a wooden board. Drizzle additional olive oil into the bread crumb mixture until it is moist. Then spoon the bread crumb mixture into each artichoke bottom, and return it to the baking pan.
5. Pour water on the bottom of the baking pan and around the artichokes. This will help them to stay moist and thaw out quicker while baking. Then, squeeze half of a lemon into the water.
6. Preheat the oven to 400 F degrees. When the oven is ready, place a sheet of aluminum foil over the artichokes and transfer them to the oven.
7. Bake for the first 15 minutes covered. Then remove the aluminum foil, and continue to bake for an additional 15 to 20 minutes, until they are golden brown.
8. Remove from the oven. Then, lightly drizzle over them with extra virgin olive oil, and take the other half of the lemon and squeeze lemon juice over them. Then serve.
FAQ’s
- Can we make ahead? Yes, you can make these stuffed artichoke bottoms up to one day ahead. Then cover with aluminum foil, and bake in the oven.
- How to serve these stuffed artichoke bottoms? Great way to serve them as a side dish with any fish, poultry, or steak. You can also serve them as an appetizer. But we prefer them as a side.
- How to store leftovers? Best to store any leftovers in a sealed container. Keep them in the refrigerator, and they will stay fresh for up to 3 days.
More Delicious Recipes for Sides…
- Butternut Sweet Potato Casserole (Healthier Italian-Style)
- Peas and Mushrooms Recipe
- Easy Sauteed Mushrooms
- Roasted Potato Marinara
Hello friends! Are you cooking or baking with us? If you make these stuffed artichoke bottoms, let us know and leave a comment and a star rating! Snap a photo and hashtag it on Instagram; be sure to tag us @2sistersrecipes, and on Pinterest.
Stuffed Artichoke Bottoms (Trader Joe's)
Stuffed Artichoke Bottoms are deliciously an easier way to enjoy your favorite stuffed artichoke as a side dish, with minimal work. These are frozen artichoke bottoms from Trader Joe's, and I thought, why not enjoy them as stuffed artichoke bottoms?
Ingredients
- 14 ounces (397g) bag of Frozen Artichoke Bottoms
- pinch of salt
- 4 Tbsp. extra virgin olive oil - divided
- 1/2 cup plain bread crumbs (or use GF)
- 2 cloves of garlic - minced
- 1/4 cup grated pecorino cheese
- pinch of salt and some black pepper
- 2 Tbsp. freshly chopped parsley
- 1 cup of water
- 1 lemon - sliced in half
Instructions
1. First, rinse the frozen artichoke bottoms and set them in an 8x8-inch or 9x9-inch square pan. Sprinkle lightly over them with salt. Set them aside.
2. In the meantime, use a small skillet, add 2 tablespoons of olive oil, heat on low heat, and add 1/2 cup of bread crumbs. Stir to moisten the crumbs, about 2 minutes.
3. Toss in the minced garlic, and stir to combine. Then add the grated cheese, and stir to combine. Next, toss in fresh parsley, and stir again to combine.
4. Remove from the stove top and place it on a wooden board. Drizzle additional olive oil into the bread crumb mixture until it is moist. Then spoon the bread crumb mixture into each artichoke bottom, and return it to the baking pan. Scatter on top with some freshly cracked black pepper over them.
5. Slowly pour the water on the bottom of the baking pan and around the artichokes. This will help them moist and thaw out quicker. while baking. Then, squeeze half of a lemon juice into the water. Reserve the other half of the lemon for the stuffed bottoms when they are fully baked.
6. Preheat the oven to 400 F degrees. When the oven is ready, cover the artichoke bottoms with a sheet of aluminum foil and transfer them to the oven.
7. Bake for the first 15 minutes, covered. Then remove the aluminum foil, and continue to bake, uncovered, for an additional 15 to 20 minutes, until golden brown on top, and they are fork tender when you touch with a fork.
8. Remove from the oven. Then, lightly drizzle over them with extra virgin olive oil, and take the other half of the lemon and squeeze lemon juice over them. Then serve.
Notes
Make Ahead! You can make these stuffed artichoke bottoms up to one day ahead. Then cover with aluminum foil, and bake in the oven.
To Serve Them! A great way to serve them as a side dish with any fish, poultry, or steak. You can also serve them as an appetizer. But we prefer them as a side.
To Reheat Leftovers! Best to store any leftovers in a sealed container. Keep them in the refrigerator, and they will stay fresh for up to 3 days.
Nutrition Information:
Yield: 7 servings Serving Size: 1 serving ( one stuffed bottom)Amount Per Serving: Calories: 192Total Fat: 9.9gSaturated Fat: 1.9gCholesterol: 4mgCarbohydrates: 23.7gFiber: 11.3gSugar: 2.4gProtein: 8.4g
Have a Delicious Day! 🙂
xo anna and liz
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Weeknight Dinners Made Easy
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