Ingredients
2 cans of artichoke bottoms (packed in water)
8 oz of cream cheese ( can use light cream cheese if you would like)
One cube of melted butter
One cup of grated Parmasean cheese ( not shredded)
S & P to Taste
cayanne pepper if you want more spice
Preparation
Drain, rinse and dry artichoke bottoms. Season each one liberally with salt and pepper on both sides. Using lot of S&M is the key to success becasue artichoke bottoms have very little flavor
Fill the artichoke holes level with cream cheese using a knife to ensure it’s level so the cheese doesn’t run over.
Dip the artichokes filled with the cream cheese in melted butter, then roll in the grated cheese so all sides are completely covered.
Place on a baking sheet and bake at 450 for about 20 minutes, until tops are crusty.
These are good hot or at room temperature.
