Ingredients
The following ingredients have 8 Servings
- 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
Instruction
- 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.
