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Mediterranean-Stuffed Artichokes: Quick & Easy!
In Appetizers and Dips

Mediterranean-Stuffed Artichokes: Quick & Easy!



These Mediterranean Stuffed Bottoms are loaded with bright and fresh flavors and ready in under an hour. Perfect for a light vegetarian lunch or for an elegant side for your dinner party.

Buy canned artichoke bottoms here: https://amzn.to/2C7sKE7

Print this recipe here: https://www.dimitrasdishes.com/mediterranean-stuffed-artichoke-bottoms/

Ingredients
For the Filling:
• 1 small onion, finely chopped
• 2-3 tablespoons olive oil
• 1 teaspoon grated garlic
• 8 ounces (226 g) spinach, roughly chopped
• 3 oz feta cheese
• 12 kalamata olives, roughly chopped
• 1 roasted red bell pepper, diced
• Salt and black pepper, to taste
For the Sauce:
• 1-2 tablespoons butter
• 1.5 tablespoons all-purpose flour
• Salt and pepper, to taste
• 2 cups chicken/vegetable broth
• 1 teaspoon capers
• 2-3 tablespoons lemon juice
Instructions
Preheat the oven to 425 °F, 220 °C.

Place the artichokes into lightly salted boiling water and squeeze the juice of half of a lemon into the water. Boil for 8-10 minutes or until fork-tender. Drain and set aside.

Make the filling:
In an oven-proof skillet, cook the onion and oil over medium heat until soft and golden. About 7-8 minutes.
Add the garlic and warm through for a few seconds.
Add the spinach and cook until wilted and most of the liquid has evaporated.
Season with salt and pepper.
Transfer the mixture to a bowl and crumble the feta cheese into the spinach mixture.
Add the olives and bell pepper. Toss to combine and set aside.

Make the sauce:
Melt butter in the same skillet and add the flour. Whisk together and cook over medium heat for 2 minutes or until toasted.
Add the chicken broth and whisk together until smooth. Season with salt and pepper.
Bring to a boil and whisk together. Remove from the heat and add the lemon juice and capers. Taste the sauce and adjust the seasoning if needed.
Stuff the artichoke hearts with generous amounts of the filling and place them into the skillet in the sauce.

Place the skillet into the oven and bake for 20 minutes, uncovered.
Serve with lemon wedges and enjoy!
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42 Comments

  6. bird lover

    Hello Lovely Lady…..I agree the stuffing looks delicious by itself ….love all your recipes and you explain very well…can't wait to try this one….thank you…..GOD bless💐

  10. Tanya Vav

    TY sweet Dimitroula mou! Ill make this since I have the frozen artichokes in my freezer.. Stay safe!

  14. john balogna

    ohh yumm I'm doing keto so this is going to be a new side dish the 1 tbls of flour is not that much besides you don't eat or drink every drop of sauce. Thanks

  16. Keith Henson

    I love the sauteed mushroom idea, was ready to post a comment recommending that but you mentioned it at the end. 🙂
    I figure some porcine or cremini would be perfect. Love the channel and have been a lurker for a long time and I love your recipes although I have to admit I cringe every time you use feta. I'm not Mediterranean by ancestry…

  19. Chihuahua Mama

    Oh I like artichokes and I really like capers, to me capers are a tiny taste of heaven, I feel like they taste like yellow mustard that has been pickled not that that’s exactly possible since it’s liquid but so tiny and so tasty Yum this is going to be great

  21. Queen Brooksie

    This looks fantastic. I think I will make it this coming weekend and serve it with some fish. Yum. Thank you for another great recipe!

  23. Diana F

    I love artichokes, and i like these frozen alternative. Now I know what to do with them , thank you!

  27. DonPandemoniac

    Must agree, that filling looks great on it's own already. Stuffed in artichokes and with that sauce, amazing!

  36. MrBababuwi

    The filling is gluten free yet you put flour ( you didn't specify which kind). Otherwise, your recipe looks delicous!

  37. Andres

    If you are near a Harris Teeter grocery store they carry canned artichoke bottoms in their brand! Loved the recipe it was delicious.

  38. Lupe Chacon-Florez

    Dimitri I have to share that here I am making your tomato party salad and your lemon potatoes for dinner. And all of a sudden your stuffed artichoke recipe pops up. I’m going have to make that this week now LOL. I truly I appreciate your teaching style and your wonderful food. Greetings from NYC. Yasas 💕

  41. Kate S.

    Hi you keep calling them artichoke hearts but I see you’re using artichoke bottoms so which should I use then?

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