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Pimiento Cheese-Stuffed Artichoke Bottoms

When your friends take a look at this pretty appetizer, they'll know they're at a party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. —Elizabeth Bennett, Mill Creek, Washington
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    about 2 dozen


  • 3 cans (14 ounces each) artichoke bottoms, drained
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup mayonnaise
  • 3 cooked bacon strips, chopped, divided
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 green onions, chopped


  • Cut a thin layer from bottom of artichokes to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half of the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne.
  • Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.
Nutrition Facts
1 stuffed artichoke: 62 calories, 4g fat (2g saturated fat), 7mg cholesterol, 180mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • sugarcrystal
    Dec 19, 2014

    I really enjoyed this recipe. I have pretty much only eaten artichokes in dips before, but serving them this way was really fun.