Best 8 Feta Stuffed Artichoke Bottoms Recipes

FETA-STUFFED ARTICHOKE BOTTOMS

Steps:

• Heat broiler. Line cookie sheet with foil. In medium bowl, combine peppers, olives, cheese and olive oil. Place artichoke bottoms onto prepared cookie sheet. Mound 1 1/2 teaspoons of stuffing onto each artichoke. Broil for 7 minutes or until golden on top. Transfer artichokes to a platter and serve hot.

STUFFED ARTICHOKE BOTTOMS

Steps:

• Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
• Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
• Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
• Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

FETA-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat your broiler.
• Line a cookie sheet with aluminum foil.
• Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
• Place the artichoke bottoms on the prepared cookie sheet.
• Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
• Broil for about 7 minutes, or until the tops are golden.
• Enjoy!

PIMIENTO CHEESE-STUFFED ARTICHOKE BOTTOMS

Steps:

• Cut a thin layer from the bottom of each artichoke to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne. , Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.

SHRIMP-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat oven to 350 degrees.
• Drain and arrange artichoke bottoms in a buttered glass pie dish.
• In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
• Serve immediately.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
• Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

FETA-AND-DILL-STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
• Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
• Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.