If you would like to use fresh artichokes, be sure to steam the crowns until tender before proceeding with the rest of the recipe. Otherwise, bottled or canned artichoke crowns work beautifully for these delicious appetizers.
INGREDIENTS:
36 artichoke crowns, prepared fresh or bottled
Lemon pepper and garlic salt
1 1/2 lbs. cream cheese
6 cloves garlic, minced
Salt and fresh ground pepper, to taste
1/4 cup Parmigiano-Reggiano cheese, grated
1/2 cup bread crumbs, coarse
1/4 cup fresh parsley, chopped
1/2 cup melted butter
METHOD:
Drain and pat dry artichoke crowns. 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.
Whip softened cream cheese with garlic, salt, and pepper to taste and blend in Parmesan cheese. Pipe about 1 tablespoon of filling into artichoke crowns. Dip bottoms into melted butter, and sprinkle tops with dried bread crumbs and chopped parsley. Drizzle with remaining butter.
Bake at 400°F for 15 minutes or until hot and bubbly. To serve, garnish with fresh snipped chives.
