Blue cheese stuffed Artichoke Bottoms
Ready in 30 min.
- 12 Emborg Artichoke Bottoms
- 100 ml breadcrumbs
- 100 g Emborg Danablu
- 1 clove garlic
- 1 small red onion
- 1 tbsp lemon juice
- 100 g Emborg Cream Cheese
Mix breadcrumbs, Danablu, pressed garlic, finely chopped red onion, lemon juice and cream cheese.
Place Artichoke Bottoms in an ovenproof dish and fill them with the cheese filling.
Drizzle with olive oil and bake for 15 minutes.