In our household, Katie is not a big fan of artichokes in their purest form. Stuff the whole bottoms with salty prosciutto, some parmesan, spinach and a little dijon? She's all in. Here's a quick little recipe that hits great and takes no time at all to prep. Great for a dinner party starter as well, I might add.
1-2 can Artichoke bottoms, drained
2 oz Prosciutto
2 oz Fresh spinach, cooked and drained
2 clove garlic, chopped
1/4 cup Gluten free breadcrumbs
1 Tbl Dijon mustard
2 Tbl Olive oil
1 Tbl It's All Greek To Me seasoning
Preheat oven to 450 degrees.
Drain artichokes and place in a baking dish. Finely chop the prosciutto and the cooked spinach. Add them into a large mixing bowl, followed by the olive oil and egg. Mix well to combine, then add all remaining ingredients. Continue to blend with a large spoon until well combined. The mix should feel a little wet, but should form into a ball for stuffing purposes.
Spoon and press the mixture evenly over the artichoke bottoms, at your desired thickness. If using two cans, start light until you get them all filled, then go back and evenly top everything off.
Bake in a 450 degree oven for 10-14 minutes, or until they are beginning to lightly brown.