- 3 cups fresh breadcrumbs.
- 1 can of clams (6.5 oz) reserving the liquid.
- ¼ cup of Parmesan cheese + 2 tbsp.
- 1 clove of garlic, minced.
- 1 shallot, minced, about 3 tbsp.
- ¼ tsp granulated garlic.
- ¼ tsp dried parsley.
- Salt and pepper to taste.
- 6 to 8 artichoke bottoms.
- Extra virgin olive oil to drizzle over the top.
Directions:
1- Preheat oven to 400 degrees.
2- In a small bowl combine breadcrumbs, clams, ⅓ cup reserved clam juice, ¼ cup Parmesan cheese, minced and granulated garlic, shallot, parsley, salt and pepper.
3- Mix to combine, will be wet, if the mixture appears too dry add a little more of the clam juice.
4- In a 13 x 9-inch glass baking pan, lay out the artichokes, and fill the bottoms with the clam mixture, about a tablespoon for each bottom.
5- Drizzle with extra virgin olive oil.
6- Bake for 10 minutes.
7- Remove from the oven, sprinkle with remaining Parmesan cheese.
8- Turn your oven to broil and broil the stuffed artichoke bottoms for 5 to 6 minutes or until the stuffing starts to get golden brown.