Stuffed artichoke crown appetizers look so sophisticated. Whenever we serve them, the response is “Wow, delicious!” They are elegant enough to serve at a dinner party, but work for informal gatherings just as well. Nobody will suspect that you didn’t slave for hours creating them. I’m substituting the word “crown” for “bottom,” which is how canned artichoke bottoms are labeled in the market. Stuffed artichoke crowns just sound better!
We love “small bites.” What is a small bite? As the name implies, it’s something that you can easily pop into your mouth while navigating a lively conversation, and balancing a glass of wine.
As recipe rebels, we always encourage you to mess around with our recipe, and make into yours. Our only request is that you tell us your version, so we can make it too!
An easy, sophisticated and delicious appetizer for casual or elegant gatherings.
- 1 10 oz can of artichoke bottoms drained and blotted with paper towel; if artichokes do not sit level, trim the bottom
- 1 package of herb and garlic flavored cheese spread at room temperature
- 4 oz shredded white cheddar cheese
- Chives for garnish cut about 2 inches long
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Preheat oven to low broil, with rack set second from top slot. In a small bowl, blend all cheeses.
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Place teaspoons of cheese mix into artichoke bottoms, pressing gently to form a smooth, rounded top.
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Space stuffed artichokes about 2 inches apart on a sheet pan.
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Broil for 6 minutes, checking after 4 minutes for burning. The cheese mixture should look lightly browned.
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Remove and cool for 10 minutes. Garnish with chives in an X pattern, or other creative and attractive manner.
Serve warm with Champagne, white wine, French rosé, or your favorite beverage.
Makes about 10 stuffed artichoke crowns, serving 4 as an appetizer.
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