Easy Holiday Artichoke Appetizers

Publish date:
Updated on

Food Network host Sandra Lee, a Cordon Bleu-trained chef and best-selling author of Semi-Homemade Cooking, is known for her easy-to-prepare dishes, in which she combines fresh and ready-made ingredients.


We’re featuring two of Lee’s holiday recipes today. Feta-Stuffed Artichoke Bottoms are satisfying Mediterranean-inspired appetizers, so be sure to make plenty. Bacon-Wrapped Artichoke Hearts (see photo) couldn’t be easier, and you can double or triple the recipe based on the number of guests you’re expecting.

All of the ingredients should be available at your local supermarket or natural and organic food store.

Feta-Stuffed Artichoke Bottoms

Makes 15 pieces

1/2 cup chopped roasted red bell peppers (from jar)
1/4 cup chopped ripe black olives
1/4 cup crumbled feta cheese
1 tablespoon olive oil
1 13¾-ounce can artichoke bottoms, drained and patted dry

Heat broiler. Line cookie sheet with foil.

In medium bowl, combine peppers, olives, cheese and olive oil. Place artichoke bottoms onto prepared cookie sheet. Mound 1½ teaspoons of stuffing onto each artichoke.

Broil 7 minutes or until golden on top. Transfer artichokes to a platter and serve hot.

Bacon-Wrapped Artichoke Hearts

Makes 18 pieces

1 12-ounce jar marinated artichoke heart quarters
9 slices bacon, cut in half (lean turkey bacon is perfect)

Heat oven to 425°F. Line a baking sheet with aluminum foil. Drain artichoke heart quarters, reserving liquid.

Wrap each artichoke heart quarter with a half-slice bacon. Secure with a toothpick.

Place on baking sheet. Drizzle with reserved liquid from artichokes. Roast 12 to 15 minutes or until lightly browned and cooked through.

Photo courtesy of Wal-Mart

Related Stories