This Mediterranean Stuffed Artichoke Bottoms recipe offers a delicious, healthy side dish perfect for any meal. Combining tender artichoke bottoms with a seasoned quinoa stuffing packed with sun-dried tomatoes, olives, and fresh herbs, it brings vibrant flavors inspired by the Mediterranean region.
The recipe is easy to prepare and bake, making it a fantastic option for entertaining or adding flair to your weeknight dinners.
Why You’ll Love This Recipe
- Quinoa provides a nutty texture and plant-based protein that pairs beautifully with the artichoke's subtle flavor.
- Sun-dried tomatoes and olives add bursts of tangy and salty complexity that evoke Mediterranean tastes.
- Baking melds the flavors together while crisping the topping slightly for textural contrast.
Mediterranean Stuffed Artichoke Bottoms
Experience a vibrant Mediterranean side dish featuring artichoke bottoms stuffed with a savory blend of quinoa, sun-dried tomatoes, olives, and fresh herbs baked to a golden perfection.
- Prep time
- 20 minutes
- Cook time
- 30 minutes
- Servings
- 6
- Yield
- 6 stuffed artichoke bottoms
Ingredients
- 6 refrigerated or canned artichoke bottoms, drained and patted dry (about 12 ounces/340 grams)
- 1 cup quinoa (170 grams), rinsed
- 2 cups water (475 ml)
- 1/3 cup sun-dried tomatoes, chopped (50 grams)
- 1/3 cup pitted Kalamata olives, chopped (50 grams)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
- 3 tablespoons extra virgin olive oil, divided
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup finely grated Parmesan cheese (optional, omit for dairy-free)
Instructions
- Cook the quinoa Preheat oven to 375°F (190°C). In a medium saucepan, bring 2 cups water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
- Prepare the stuffing In a large bowl, combine cooked quinoa, chopped sun-dried tomatoes, chopped olives, parsley, basil, minced garlic, minced shallot, 2 tablespoons olive oil, lemon juice, crushed red pepper flakes if using, salt, and black pepper. Mix thoroughly.
- Stuff the artichoke bottoms Place the artichoke bottoms in a baking dish, cavity side up. Drizzle with remaining 1 tablespoon olive oil. Spoon the quinoa mixture evenly into each artichoke bottom, pressing lightly to fill.
- Top and bake Sprinkle the tops with grated Parmesan cheese if using. Bake uncovered for 25 to 30 minutes, or until the tops are lightly golden and the filling is heated through to an internal temperature of 165°F (74°C).
- Serve Remove from oven and let rest for 5 minutes before serving. Enjoy warm as a flavorful side dish.
Helpful Tips
- If using canned artichoke bottoms, ensure they are well drained and patted dry to prevent sogginess.
- Customize the stuffing by adding toasted pine nuts or chopped roasted red peppers for extra texture and flavor.
- For a vegan option, omit Parmesan or use a plant-based cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before eating.
Storage and Make-Ahead
Refrigerate leftovers promptly in an airtight container and consume within 3 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This dish is not recommended for freezing as the texture of artichoke bottoms may change upon thawing.
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes, you can prepare the quinoa stuffing and artichoke bottoms the day before, then fill and bake just before serving.
Are artichoke bottoms canned or fresh?
You can use either canned or refrigerated artichoke bottoms, which are artichoke hearts trimmed to only the bottom. Just ensure they are well drained.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe suitable for gluten-sensitive diets.
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