Sean’s Stuffed Artichoke Bottoms

This family favorite comes from Sean Wheeler. Sean’s family serves them at holidays, passed with the rest of the side dishes, but they also make great appetizers. You can make them ahead, refrigerate, then bake at the last minute.

2 cans artichoke bottoms (not hearts), drained
12 ounces favorite vinaigrette, bottled or homemade
2 packages frozen Stouffer’s Spinach Souffle, thawed
1/4 cup bread crumbs
4 tablespoons butter, melted

Marinate drained artichoke bottoms in vinaigrette for several hours, or overnight. Drain.

Preheat oven to 400 degrees. Place bottoms, cut side up, in a shallow baking dish. Spoon the thawed spinach souffle into bottoms.

Mix bread crumbs with butter, then sprinkle lightly over souffle. Bake uncovered for 20 minutes.

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