For those of you that need a last minute New Year’s Eve appetizer or are throwing a New Years Day party, I thought I would share this recipe for stuffed artichoke bottoms.  Delicate artichoke bottoms are stuffed with fresh breadcrumbs, chopped clams, shallots, Parmesan cheese and then baked until the stuffing turns golden brown.

Makes: 8

You will need:

• 3 cups fresh breadcrumbs (3 slices of white bread pulsed a couple of times in a food processor)
• 1 (6.5 ounce) can of clams, reserving the liquid (there will probably be about 1/2 cup of liquid in the can)
• 1/4 cup of Parmesan cheese, plus 2 tablespoons
• 1 clove garlic, minced
• 1 shallot, minced (about 3 tablespoons)
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon dried parsley
• Salt and pepper to taste
• 1 can of artichoke bottoms (the amount of actual artichoke bottoms varies per can, usually 6 to 8)
• Extra virgin olive oil to drizzle over the top

1. Preheat oven to 400 degrees.
2. In a small bowl combine breadcrumbs, clams, 1/3 cup reserved clam juice, 1/4 cup Parmesan cheese, minced garlic, shallot, parsley, granulated garlic and salt and pepper. Mix to combine, mixture will be wet, if it appears too dry add a little more of the clam juice.
3. In a 13 x 9 inch glass baking pan, lay out the artichokes in a single layer. Fill the artichoke bottoms with the clam mixture, about a tablespoon for each bottom. Drizzle with extra virgin olive oil. Bake for 10 minutes.
4. After ten minutes, remove from the oven, sprinkle with remaining Parmesan cheese. Turn your oven to broil and broil the stuffed artichoke bottoms for 5-6 minutes or until the stuffing starts to get golden brown.

Enjoy and I hope that you all have a happy and safe New Year’s. So long 2008, welcome 2009!