Spinach And Artichoke Stuffed Artichoke Bottoms - cooking recipe

Ingredients

1 (8 ounce) jar of large artichoke bottoms
1 (6 1/2 ounce) package spinach and artichoke soft spreadable cheese, Alouette
1 cup grated parmesan cheese
1 cup panko breadcrumbs, divide in half
1 cup diced ham
1/2 teaspoon chopped garlic
2 tablespoons chopped parsley, divide in half

Preparation

Preheat oven to 350 F degrees.
Drain Artichoke Bottoms on paper towels.
Mix 1/2 C Panko crumbs with 1 tablespoons Parsley and set aside.
Mix the remaining ingredients.
Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
Sprinkle tops with bread crumb mixture.
Bake for 8-10 minutes.
Serve warm as an appetizer or side dish.