Stuffed artichoke bottoms are elegant yet easy, perfect as a side or appetizer. This guide walks you through one delicious recipe using ground meat, warm spices, and a lemony broth for rich flavor. You’ll also find quick ideas to adapt the filling into vegetarian or Mediterranean-inspired versions. With clear steps and pro tips, you’ll make this dish perfectly every time.

What Are Artichoke Bottoms? (And How Are They Different from Hearts?)

Artichoke bottoms are the thick, fleshy base of the artichoke, located just above the stem. After the leaves and the fuzzy choke are removed, what remains is the bottom part that holds all the flavor and tenderness. This is the part most ideal for stuffing.

Many people confuse artichoke bottoms with artichoke hearts. While they are connected, they are not the same. The heart includes some of the inner leaves and the choke, whereas the bottom is the clean, flat base. It’s sturdier, smoother, and shaped perfectly to hold fillings.

Artichoke bottoms are not just delicious; they’re packed with benefits. They’re rich in fiber, antioxidants, and essential nutrients like vitamin C, magnesium, and folate.

To help visualize the difference, imagine a whole artichoke sliced horizontally. The heart is at the center with layers around it, but the bottom is the solid, scoop-shaped base that remains when everything else is removed.

Sarah

Stuffed Artichoke Bottoms

Tender artichoke bottoms filled with spiced meat and baked in a lemony broth sauce. Perfect as an appetizer or main dish.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Appetizer, Main, Side Dish

Cuisine: Mediterranean, Middle Eastern

Calories: 540

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 pound ground lamb or beef or a mix
• 1 sweet onion finely chopped
• 0.5 teaspoon allspice
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 teaspoon sea salt adjust to taste
• 2 tablespoons olive oil for cooking

For the Artichokes

• 20 artichoke bottoms frozen or canned
• olive oil for brushing

For the Sauce

• 1.5 cups broth chicken, meat or vegetable
• 2 lemons freshly squeezed
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 pinch salt adjust to taste

For Garnish

• 0.25 cup toasted pine nuts

Method

 

1. Heat olive oil in a pan and sauté chopped onion until soft and golden.
2. Add ground meat, cook while breaking it apart, then stir in allspice, cinnamon, nutmeg, and salt.
3. Continue cooking until meat is browned and fully cooked. Set aside.
4. Preheat broiler. Place artichoke bottoms on a baking tray, brush with olive oil, and broil for 10 to 15 minutes until golden.
5. Spoon the meat filling into each artichoke bottom. Pack gently and arrange them close together in a baking dish.
6. Pour half a cup of broth into the dish. Cover with foil and bake at 375°F for 40 minutes.
7. To make the sauce, melt butter in a saucepan, whisk in flour, then slowly add broth while whisking. Let it thicken.
8. Add lemon juice and salt. Taste and adjust.
9. Remove dish from oven, pour sauce over stuffed artichokes, cover again, and bake for 10 more minutes.

Notes

Carbohydrates: 28 g
Protein: 53 g
Fat: 23 g
Saturated Fat: 4 g
Cholesterol: 191 mg
Sodium: 1345 mg
Potassium: 1245 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 597 IU
Vitamin C: 7 mg
Calcium: 29 mg
Iron: 3 mg

Fresh vs. Canned vs. Frozen: Which Should You Use?

When it comes to making stuffed artichoke bottoms, your choice of artichokes can affect everything from prep time to flavor. Most home cooks lean toward canned or frozen options because they save time and effort. Fresh artichokes, while incredibly flavorful, require more work and can be pricey.

Here’s a side-by-side comparison to help you choose what works best for your kitchen.

If you’re short on time or cooking for a crowd, canned or frozen will make things easier. If you want the richest taste and don’t mind the extra effort, fresh is the way to go.

What Are the Ingredients You’ll Need

Here’s a breakdown of everything you’ll need to make delicious stuffed artichoke bottoms. The ingredients are grouped for clarity and include a few helpful tips.

For the Filling

• One pound ground lamb, ground beef, or a mix of both
  
• One sweet onion, finely chopped
  
• Half teaspoon allspice
  
• Pinch of nutmeg
  
• Pinch of cinnamon
  
• One teaspoon sea salt, or to taste
  
• Two to three tablespoons olive oil for cooking
  

For the Artichokes

• Twenty to twenty-five artichoke bottoms, frozen or canned
  
• Olive oil for brushing
  

For the Sauce

• One and a half to two cups of broth (chicken, meat, or vegetable)
  
• One to two lemons, freshly squeezed
  
• One tablespoon butter
  
• One tablespoon all-purpose flour
  
• Additional salt to taste
  

For Garnish

• One fourth cup toasted pine nuts for crunch and a nutty finish
  

Make sure to use fresh lemon juice and good-quality broth to bring out the best flavors in both the stuffing and the sauce. Let all your ingredients come to room temperature before starting. This helps everything cook more evenly.

How to Make Stuffed Artichoke Bottoms Step by Step

Follow these clear steps to get perfect results every time. Read through first so you’re ready at each stage.

Step 1: Prepare the Filling
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until golden and soft. This builds a rich flavor base.
Add the ground meat and break it apart with a wooden spoon. Cook until the meat is fully browned.
Sprinkle in the allspice, cinnamon, nutmeg, and salt. Stir to coat the meat evenly with spices. Let it cook for another five minutes to blend the flavors. Set aside.

Step 2: Prep the Artichoke Bottoms
If using frozen artichokes, remove them from the freezer one to two hours ahead or thaw overnight in the fridge.
Place the bottoms on a baking sheet and lightly brush with olive oil.
Broil in the oven for ten to fifteen minutes until golden brown on top. This adds flavor and prevents sogginess.

Step 3: Fill and Bake
Spoon the cooked meat filling into each artichoke bottom. Press it in gently so it holds its shape.
Arrange the stuffed bottoms in a baking dish, packing them close together for support.
Pour half a cup of broth into the bottom of the dish to keep things moist.
Cover with foil and bake at 375°F for forty minutes.

Step 4: Make the Sauce
In a small saucepan, melt butter over medium heat.
Add flour and whisk continuously for one to two minutes until it forms a smooth paste.
Slowly pour in one and a half cups of broth while whisking. Keep whisking until the sauce thickens and can coat the back of a spoon.
Add lemon juice and a pinch of salt. Taste and adjust as needed.

Step 5: Finish Baking
Remove the dish from the oven after forty minutes. Lift the foil and pour the hot lemon-broth sauce evenly over each stuffed artichoke.
Cover again and return to the oven for another ten minutes.

Optional Step: Using Fresh Artichokes
Cut off the tough outer leaves and trim the edges.
Carve away the inner fuzzy choke with a spoon or paring knife.
Immediately place the cleaned bottoms in a bowl of lemon water to stop browning.
Pat dry with a towel and lightly fry them until golden for added flavor. Then proceed with stuffing and baking.

Pro-Tips for Perfect Results

Use these simple tricks to make your stuffed artichoke bottoms look and taste their best every time.

Create a Flat Base
If any artichoke bottom tilts or wobbles, slice a thin layer off the underside to help it sit flat in the baking dish.

Be Generous with Filling
Spoon the meat mixture high and full. The more packed in, the more satisfying each bite will be.

Press Firmly but Gently
Push the filling slightly into the cavity to keep it in place while baking without breaking the artichoke.

Prevent Sticking
Grease your baking dish with olive oil or cooking spray to make cleanup easier and keep the bottoms from tearing.

Pack Them Snugly
Line the stuffed artichokes close together in the dish so they stay upright and cook evenly.

These small adjustments make a big difference in both presentation and flavor.

Serving Suggestions and Wine Pairings

Stuffed artichoke bottoms are versatile enough to shine at any table. Here’s how to make them part of a complete meal.

Main Course Pairings
Serve alongside roasted chicken with herbs or grilled lamb chops for a hearty dinner.
Pair with baked fish or pan-seared sea bass for a lighter option that still feels elegant.

Appetizer Spread Ideas
Add to an antipasto platter with marinated mozzarella balls, cherry tomatoes, and olives.
Serve with crostini, hummus, or bruschetta for a Mediterranean-style starter spread.

Wine Pairings
For fillings made with cheese like feta or goat cheese, go with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. These balance the richness and lift the flavor.
For meat-based versions with sausage or beef, choose a light red like Chianti. Its acidity complements the savory filling without overpowering the dish.

The right pairing can bring out the layered flavors and elevate your dining experience with very little effort.

Make-Ahead, Storage, and Reheating Instructions

Planning ahead? Stuffed artichoke bottoms are ideal for prepping in advance and storing for later use.

Make-Ahead Tips
Prepare the meat filling one to two days before serving and keep it covered in the refrigerator.
You can also stuff the artichoke bottoms and refrigerate them, unbaked, for up to twenty-four hours. This makes hosting easier with less stress on the day of your event.

Storing Leftovers
Let leftovers cool completely before transferring them to an airtight container.
Store in the refrigerator for up to five days. The flavor actually deepens after a day or two, making leftovers just as satisfying.
For more tips on proper storage, see this food safety guide from the FDA.

How to Reheat
Warm them gently in the oven at 300 degrees Fahrenheit until heated through.
Alternatively, reheat in the microwave in short bursts, covered with a damp paper towel to keep moisture in.

These steps help you maintain both texture and flavor, so nothing goes to waste.

Conclusion

Stuffed artichoke bottoms are more than just a pretty appetizer. They bring together texture, flavor, and versatility in one bite-sized dish. Whether you’re using fresh, canned, or frozen artichokes, this guide gives you everything you need to succeed from start to finish.

You’ve got four flavorful variations to choose from, tips for flawless preparation, and serving ideas that fit any occasion. Once you try them, you’ll keep coming back to this recipe.

If you made this dish, leave a comment and give it a star rating. We’d love to hear which variation you tried or how you made it your own.
Feel free to share your photos or tag us on Pinterest and Facebook.

What twist did you try with your filling? Let us know in the comments below.