Go Back
–+ servings
Print

Tasty Artichoke Bites

This is the most unique appetizer you have seen in a long time! The artichoke leaf becomes the handle for the filling. Your guests will be so impressed on Game Day. And glad they didn't go to someone else's house with the usual Game Day dips! The cooking time varies depending on whether you steam the artichokes in the Instant Pot (12-15 minutes) or cook them on the stove (45 minutes). The stuffing comes together in about five minutes and the baking time for the appetizer is less than 10 minutes. And they can be made ahead of time so these are a real winner!

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people

Ingredients

  • Two large fresh artichokes
  • 1/2 lemon
  • 2 cloves garlic minced
  • 4 tablespoons extra virgin olive oil divided
  • 1 small onion finally chopped
  • 1/4 cup chopped parsley
  • 4 ounces grated Parmesan cheese
  • 4 ounces Boars Head Maple Glazed Honey Roasted Ham
  • 1/2 cup Hellmann’s mayonnaise

Instructions

  1. For the Steamed Artichokes:
  2. Traditional cooking on the stove:
  3. Trim off stems of artichokes leaving about an inch of stem at the bottom.. Remove tough leaves at the base and snip the thorns with scissors. Rub all cut surfaces with lemon. Place the artichokes in a pot of boiling, salted water and boil covered for 45 to 50 minute until a leaf can be pulled off easily. Drain artichokes and run under cold water. Dry on paper towels and set aside to cool. When the artichokes are cool cut them in half vertically and scrape out the choke and discard. Remove all of the leaves from the artichokes, reserving the heart and bottom stems. You will need them for the stuffing.
  4. Steaming in the Instant Pot:
  5. Place the steamer basket in the Instant Pot with 1 ½ cups of water at the bottom.
  6. Rub the cut surfaces of the artichokes with the lemon. Place the artichokes side by side in the steamer basket, cut side up. Cover and cook in the pressure cooker for 10-12 minutes. Using the quick release (be careful to read all instructions to do this), release the steam and proceed with the recipe.
  7. In a small sauté pan, sauté onion and garlic in 2 tablespoons of olive oil until onion is translucent, 6 to 8 minutes. Set aside to cool.
  8. Preheat the oven to 400 degrees if you are serving them immediately.
  9. In food processor with a steel blade, chop the parsley leaves. Add cooled onion and garlic, Parmesan, ham and mayonnaise. Pulse until the mixture is completely smooth. Toss about 40 of the largest artichoke leaves in a large bowl with the remaining 2 tablespoons of olive oil until they are all coated. This will prevent them from drying out. Arrange the artichoke leaves on two parchment-covered cookie sheets making sure that the leaves do not overlap. You will have about 18-20 leaves per cookie sheet.
  10. With a teaspoon, scoop the filling onto the bottom edge of each artichoke leaf, making sure the filling stays within each artichoke leaf and not on the cookie sheet.
  11. At this point the artichoke bites can be well covered with plastic wrap and refrigerated overnight. If you are not cooking them immediately, remove them from the refrigerator one hour before baking.
  12. Bake in the preheated oven for 5 to 6 minutes, just until brown. Serve. Makes 36 to 40 bites.