Ingredients
- /2 cup butter
- cup grated Parmesan cheese
- (14 ounce) cans artichoke bottoms, drained
- teaspoon lemon pepper
- teaspoon garlic salt
- ounces cream cheese, softened
- tablespoon sour cream
- tablespoons chopped fresh chives
Instructions
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Step 1
Preheat your oven to 325°F and grease a 9x13-inch baking dish. Melt the butter in a small saucepan over low heat, then set it aside. Pour the Parmesan into a shallow bowl. Trim a thin slice from the bottom of each artichoke bottom so they sit flat, and press your thumb gently into the center to make a well. Season the artichokes with lemon pepper and garlic salt. In a mixing bowl, blend the softened cream cheese, sour cream, and chives until smooth. Spoon about a tablespoon of this filling into each artichoke. Dip each stuffed artichoke into the melted butter, then roll it in the Parmesan to coat evenly. Place them filling-side up in the baking dish. Bake for about 45 minutes, until the tops are golden and bubbly. Let them cool for a few minutes before serving—the centers get very hot.