Elegant and surprisingly simple, these baked artichoke crowns make a beautiful appetizer for holiday gatherings or dinner parties. Each tender artichoke base is filled with a savory cream cheese–Parmesan mixture, then topped with buttery crumbs that bake into a golden, aromatic crust. Whether you use fresh, steamed artichoke bottoms or high-quality bottled ones, this recipe turns a classic ingredient into an impressive bite-sized starter.
INGREDIENTS:
36 artichoke crowns, fresh steamed or bottled
Lemon pepper
Garlic salt
1 1/2 pounds cream cheese, softened
6 cloves garlic, minced
Salt and fresh ground pepper, to taste
1/4 cup Parmigiano-Reggiano, grated
1/2 cup coarse breadcrumbs
1/4 cup fresh parsley, chopped
1/2 cup melted butter
Fresh chives, snipped (for garnish)
METHOD:
Drain and pat dry the artichoke bottoms. Trim a thin slice from the base of each so they sit flat. Use your thumb to gently press a shallow indentation into the center for the filling. Season lightly with lemon pepper and garlic salt.
In a mixing bowl, whip the softened cream cheese with the minced garlic, salt, and pepper. Blend in the Parmigiano-Reggiano. Transfer mixture to a piping bag or use a small spoon.
Pipe or spoon about 1 tablespoon of filling into each artichoke crown. Dip each crown lightly into the melted butter. Sprinkle the tops with breadcrumbs and parsley, then drizzle with the remaining butter.
Place on a parchment-lined baking sheet and bake at 400°F for 15 minutes, or until hot, bubbly, and lightly golden.
Garnish with fresh snipped chives and serve warm.
SERVING SUGGESTIONS:
- Serve alongside a chilled glass of crisp white wine (Sauvignon Blanc or Vermentino).
- Pair with roasted shrimp, smoked salmon, or a simple charcuterie board.
- Add to a holiday appetizer spread with crostini, olives, and marinated vegetables.
- For a heartier starter, serve two or three crowns per person on a small plate with a few dressed microgreens.
