Stuffed Artichoke Hearts can be served as an appetiser, a side dish or even as a main course with a salad for a light meal. The combination of buttery artichokes, tangy lemon pepper, rich cream cheese and savoury Parmesan is a dance of flavours in your mouth.
Ingredients:
- ½ cup butter
- 1 cup grated Parmesan cheese
- 3 (14 ounce) cans artichoke bottoms, drained
- 1 teaspoon lemon pepper
- 1 teaspoon garlic salt
- 8 oz cream cheese, softened
- 1 tablespoon sour cream
- 2 tablespoons chopped fresh chives
Method of preparation:
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.
Melt the butter in a small saucepan over low heat; set aside. Place the grated Parmesan cheese in a shallow bowl and set aside.
Cut a thin slice from the bottom of each artichoke base so that it stands upright. Gently press your thumb into the centre of each to create a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
Place the softened cream cheese, sour cream and chives in a bowl and mix well.
Spoon about 1 tablespoon of the mixture into each artichoke bottom.
Dip each stuffed artichoke base in the melted butter, then roll in the grated Parmesan cheese.
Place the stuffed artichokes in the prepared baking dish. Bake in the preheated oven until the tops are golden brown, about 45 minutes.
