Happy Valentine’s Day from De Young!
1/2 cup butter
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
3 (14 ounce) cans artichoke bottoms, drained
1 teaspoon lemon pepper
1 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons chopped fresh chives
Preheat oven to 325 degrees F. Lightly grease a 9×13 inch baking dish. Melt the butter in a small saucepan over low heat; remove from heat and set aside. Mix the breadcrumbs and Parmesan cheese in a shallow bowl, set aside. Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt. Combine the cream cheese, sour cream, and chives in a bowl, mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom. Dip each stuffed artichoke bottom into the melted butter, pack the breadcrumb mixture into the top of the artichokes and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.