These Easy Baked Artichoke Heart Bottoms are INCREDIBLE! Stuffed with…

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and works well for baking.

Dice 2 cloves of fresh garlic.

Add 2 tablespoons of olive oil to a pan and add the garlic, frying until translucent.

Add 6 ounces of baby spinach to the pan and cook down, adding a pinch of salt and black pepper.

Turn off the heat and set the spinach mixture aside once cooked down.

Prepare the artichoke bottoms, soaked overnight to remove citrus flavor.

In a bowl, combine mascarpone cheese, 1 cup of shredded mozzarella, and 2 tablespoons of pecorino romano cheese, along with a pinch of salt and black pepper.

Add the sautéed spinach mixture to the cheese mixture and mix well.

Prepare an egg wash with 3 eggs, a pinch of salt, black pepper, and garlic powder, and beat until combined.

Set up a breading station with flour, egg wash, and bread crumbs.

Bread the artichoke bottoms by coating the rims and bottoms with flour, then dipping in egg wash, and finally coating with bread crumbs.

Stuff the breaded artichoke bottoms with the spinach and cheese mixture, pressing down lightly.

Place mozzarella cubes inside each stuffed artichoke bottom.

Spray the bottom of the baking dish with olive oil before placing the stuffed artichokes inside.

Spray the tops of the stuffed artichokes with extra virgin olive oil for crisping.

Preheat the oven to 425°F and bake for 20 minutes.

Check the artichokes after 20 minutes; they should be golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens