Stuffed Artichoke Bottoms

print recipe
email recipe
save recipe
add photo
add review
#33379

Artichoke bottoms make the perfect base for these savory spinach appetizers.

serves/makes:

ready in:
over 5 hrs

ingredients

1 can (14 ounce size) artichoke bottoms
1 bottle (8 ounce size) Italian salad dressing
1/4 cup dry bread crumbs
1/4 cup melted butter
1 package (12 ounce size) frozen spinach souffle, thawed

directions

Drain the artichoke bottoms well and place in a non-reactive bowl. Add the salad dressing and mix gently. Cover the bowl and refrigerate overnight, stirring occasionally.

Preheat the oven to 400 degrees F.

Drain the marinade from the artichokes and place the artichokes in a shallow baking dish in a single layer.

Combine the bread crumbs and melted butter in a small bowl.

Fill each artichoke bottom with some of the spinach souffle and then top with some of the breadcrumb mixture.

Place the baking dish in the oven and bake at 400 degrees F for 20 minutes or until the spinach filling is bubbly and the bread crumbs are golden brown.

Serve hot.