Spinach And Artichoke Stuffed Artichoke Bottoms
By: Corrinne
Published: Monday, February 21, 2011 - 7:17am

Ingredients




1 jar Large Artichoke Bottoms
1 cup Panko Bread crumbs, divide in half
2 tablespoons Chopped Parsley divide in half
1 6.5 oz pkg. Alouette Spinach and Artichoke soft spreadable cheese
1 cup Grated Parmesan
1 cup Diced Ham
1/2 teaspoon Chopped garlic

Preparation

1 Preheat oven to 350 F degrees 2 Drain Artichoke Bottoms on paper towels 3 Mix ½ C Panko crumbs with 1 Tbsp. Parsley and set aside 4 Mix the remaining ingredients 5 Fill each artichoke bottom with approximately 1 heaping Tbsp. of cheese mixture 6 Sprinkle tops with bread crumb mixture 7 Bake for 8-10 minutes 8 Serve warm as an appetizer or side dish