These Artichoke Bottoms are made from FRESH Artichokes and are a great way to use up extra artichokes. The filling is cheesy and full of flavor while the artichokes turn out tender and so delicious!

This post was sponsored by Ocean Mist Farms but all thoughts and opinions are my own. Thank you so much for supporting the brands that make Food with Feeling possible!

I’ve worked with Ocean Mist for years now and I have to say, they’ve helped me fall truly in love with artichokes. I feel like it’s such a misunderstood vegetable that people should be paying more attention to.

I’m 50% Italian and let me tell you, the Italians really know their way around an artichoke. Every time I go to Italy, I discover new delicious ways to cook artichokes (such as these Roman Artichokes) and I have a lot of recipes I can’t wait to try.

All of that to say, I really love Artichokes :) AND this Artichoke Bottoms recipe is easily one of my favorites.

For this recipe, we’re keeping things pretty simple. First we’ll prep the artichokes. I know that this is a little daunting if you’ve never done it but it’s pretty easy (promise!) and I have a whole video that shows you how to do it!.

For this recipe, we only actually need, yep you guessed it: the BOTTOMS of the artichokes. But we’re going to cook the artichokes whole because I’ve found that it’s SO much easier that way. Once cooked until tender, the leaves of the artichokes will literally just fall off down to the heart of the artichoke; which is exactly what we want!

The leaves are totally edible and I highly suggest making a dipping sauce to go with them! But we don’t actually need the leaves for this recipe.

What we’re looking for are those meaty and tender artichoke BOTTOMS that have so much flavor and, if cooked right, are truly so delicious!

This recipe is most traditionally made with canned artichoke bottoms. However, I really wanted to try it with fresh artichokes and i’m SO SO pleased with how well it turned out! I feel like it’s a great way to use up an excess of artichokes.

The stuffing is a simple cheesy mixture that can be whipped together in a matter of minutes. It’s then put inside of the bottoms before baking the artichokes in the oven to get that filling hot and melted. The flavor of the filling goes SO well with the artichokes.

If you wanted to make this recipe vegan, you could easily accomplish that by simply using a vegan mayo as well as a vegan parmesan cheese. I haven’t tried that yet but I think it would still come out delicious!

Thanks again for supporting the brands that make Food with Feeling possible! You can CLICK HERE to learn more about Ocean Mist Farms, the products that they carry, and where you can buy them in your area.

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Artichoke Bottoms

  • Author: Brita Britnell
  • Total Time: 1 hour
  • Yield: 6 artichoke bottoms 1x
  • Diet: Vegetarian


These Artichoke bottoms are simple to make and come together with fresh artichokes! The filling is cheesy and delicious!


Units Scale
  • 6 fresh Ocean Mist artichokes
  • 1/2 cup of freshly grated Parmesan
  • 1/2 cup of shredded mozzarella
  • 1/4 cup of mayonnaise
  • 2 cloves garlic, finely minced
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 2 tablespoons of fresh parsley, finely chopped
  • Salt and pepper to taste (I usually just add a little pepper)


  1. Bring a large pot (big enough to hold all 6 artichokes- or else you can work in batches) of water to a boil. Meanwhile, prep the artichokes.
  2. Cut off most of the stem from the artichokes so that there’s about 1 inch left. Working your way around each artichoke, pluck off the bottom outer leaves of the artichoke down by the stem. I usually end up removing about 6-8 leaves. Trim off the top 1/3 of the artichoke (see video for reference).
  3. Remove the choke in the middle. To do this, use a large spoon, place it into the center of the artichoke, and scrape out the fuzzy parts and everything in the middle that aren’t the leaves.
  4. Place the artichokes in the boiling water and cook for 15-20 minutes until the artichokes are tender and the stem is easily pierced with a knife. Once the artichokes are done, remove from the pot, making sure to drain out any excess water. Set aside to let cool to the touch.
  5. Make the filling by combining the parmesan, mozzarella, mayonnaise, garlic, lemon zest + juice, parsley, and salt + pepper. Pre-heat the oven to 375 degrees F.
  6. Once the artichokes are cool, remove all of the outer leaves*. Cut the artichoke down so that you only have the heart and stem remaining (see video for reference!). Stuff the artichokes evenly with the cheese mixture and place on a baking sheet.
  7. Bake for 20-25 minutes or until the artichokes are lightly browned on top and the cheese is bubbling a little around the edges. Serve and ENJOY!


*The leaves are edible and can be consumed as desired. They just aren’t needed for this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: side dish
  • Method: baking
  • Cuisine: american

Keywords: artichoke recipes, artichoke bottoms, fresh artichoke recipe