Spinach and Artichoke Stuffed Artichoke Bottoms

Ingredients

• 1 jar Large Artichoke Bottoms
• 1 cup Panko Bread crumbs, divide in half
• 2 tablespoons Chopped Parsley divide in half
• 1 6.5 oz pkg. Alouette Spinach and Artichoke soft spreadable cheese
• 1 cup Grated Parmesan
• 1 cup Diced Ham
• 1/2 teaspoon Chopped garlic

Instructions

1. Preheat oven to 350 F degrees
2. Drain Artichoke Bottoms on paper towels
3. Mix ½ C Panko breadcrumbs with 1 Tbsp. Parsley and set aside
4. Mix the remaining ingredients
5. Fill each artichoke bottom with approximately 1 heaping Tbsp. of cheese mixture
6. Sprinkle tops with bread crumb mixture
7. Bake for 8-10 minutes
8. Serve warm