16 ounce can chopped clams, reserving the liquid (there will probably be about 1/2 cup of liquid in the can)
1/4cupof Parmesan cheeseplus 2 tablespoons
1clovegarlicminced
1/4cupminced shallots
1tablespoonlemon juice
Salt and pepper to taste
8canned artichoke bottomsthe amount of actual artichoke bottoms varies per can, usually 4
Extra virgin olive oil
Chopped fresh parsley
Instructions
Preheat oven to 400 degrees.
In a small bowl combine breadcrumbs, clams, 1/3 cup reserved clam juice, 1/4 cup Parmesan cheese, minced garlic, shallot, lemon juice, and salt and pepper. Mix to combine, mixture will be moist. If it appears too dry add a little more of the clam juice.
In a 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.
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.