Patty Saveurs

Everyday and Special Occasions Homemade Meals

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Artichoke bottoms filled with veggies are a marvel, so healthy and filling, the very best part of an artichoke!

Artichoke is a fountain of vitamins and minerals and so nourishing, in general, 2 per person are enough as they are so filling…

They are delicious simply with mayo but I like to serve them filled, either cold with a tuna filling for example or hot and filled with vegs.

I live in Southern France and over here, you can find them all year round frozen.

  • 4 servings
  • Easy
  • 40 minutes

Recipe :

Ingredients :

8 artichoke bottoms

1 tbsp. vinegar

1 tsp sugar

2 tbsp. olive oil

1 scallion minced and diced

1 small zucchini, 1 carrot, 1 Portobello mushroom, 1 tomato, all of them minced and diced

Salt and pepper to taste

1 tsp dried basil powder

2 to 3 tsp breadcrumbs

Cook the artichoke bottoms:

Bring to boil enough water to cover your artichoke bottoms. Add 1 tbsp. vinegar and 1 tsp sugar

When water is boiling, add the artichoke bottoms and cook them for about 20 to 25 minutes. Check for tenderness with a knife

Drain and set aside to cool

Once cooled, run a knife around the base of artichoke, check for remaining hard parts and remove them, trim the base to make a flat surface

Cook the vegetables filling:

Whilst the artichoke bottoms are cooking, heat 2 tbsp. olive oil in a skillet on medium heat, add scallions and simmer until transparent, then add all diced vegetable and simmer for 10 to 15 minutes or until tender

Add salt and pepper to taste, add 1 tsp dried basil powder

Bake the artichoke bottoms:

Pre-heat oven at 350°F/180°C, arrange artichoke bottoms in a lightly oiled baking pan, fill them with the vegs, sprinkle some breadcrumbs, drizzle some olive oil and into the oven for about 10 to 15 minutes (here, served with hake fillets with an olive crust, click here for the recipe)


Fill the artichoke bottoms with the veggies of your choice or with whatever veggies you have in the house


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