Stuffed Artichoke Bottoms

• Seafood

  • 1 (6 ounce can Clams

• Produce

  • 8 Artichoke bottoms, canned
  • 1 clove Garlic
  • 1 Parsley, fresh
  • 1/4 cup Shallots

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, plain
  • 1 cup Panko bread crumbs

• Dairy

  • 1/4 cup Parmesan cheese

Found on lifesambrosia.com

Description

Ingredients

• 1 cup panko bread crumbs
• 1/2 cup plain bread crumbs
• 1 (6 ounce) can chopped clams, reserving the liquid (there will probably be about 1/2 cup of liquid in the can)
• 1/4 cup of Parmesan cheese, plus 2 tablespoons
• 1 clove garlic, minced
• 1/4 cup minced shallots
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 canned artichoke bottoms (the amount of actual artichoke bottoms varies per can, usually 4)
• Extra virgin olive oil
• Chopped fresh parsley

Directions

• Preheat oven to 400 degrees.
• In a small bowl combine breadcrumbs, clams, 1/3 cup reserved clam juice, 1/4 cup Parmesan cheese, minced garlic, shallot, lemon juice, and salt and pepper. Mix to combine, mixture will be moist. If it appears too dry add a little more of the clam juice.
• In a baking pan, lay out the artichokes in a single layer. Fill the artichoke bottoms with the clam mixture, about a tablespoon for each bottom. Drizzle with extra virgin olive oil. Bake for 10 minutes.
• After ten minutes, remove from the oven, sprinkle with remaining Parmesan cheese. Turn your oven to broil and broil the stuffed artichoke bottoms for 5-6 minutes or until the stuffing starts to get golden brown.