Ingredients
3 can artichoke bottoms
1 ½ cup parmesan
½ cup mayonnaise
2 tsp garlic, minced
½ zest from lemon
1 tbsp fresh lemon juice
¼ cup pine nuts, toasted
2 tbsp fresh parsley
½ tsp pepper
½ cup panko bread crumbs
2 tbsp olive oil
Directions
Step 1
Preheat oven to 375 degrees
Step 2
Rinse, drain, and pat artichoke bottoms dry
3 can artichoke bottoms
Step 3
Combine parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl
1 ½ cup parmesan
2 tsp garlic, minced
½ tsp pepper
2 tbsp fresh parsley
½ zest from lemon
1 tbsp fresh lemon juice
½ cup mayonnaise
¼ cup pine nuts, toasted
Step 4
Mound mixture into artichoke bottoms
Step 5
In a small bowl, mix panko bread crumbs and olive oil together until combined
½ cup panko bread crumbs
2 tbsp olive oil
Step 6
Dunk tops of artichoke bottoms into panko
Step 7
Place stuffed artichoke bottoms on a greased baking sheet
Step 8
Bake 20- 24 minutes or until panko is lightly browned
Step 9
Garnish with additional chopped parsley
