Frozen artichoke bottoms are prime for stuffing. In this case I made it easy with Sabra Spanish Eggplant you will have an easy, elegant appetizer in minutes.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 (16 oz.) bag frozen artichoke bottoms
- 1/2 (17 oz.) package Sabra Spanish Eggplant
Preheat oven to 400. Place artichoke bottoms on a pan in the oven and roast for about 30 minutes, turning half way through. Cook until warm and golden brown. Remove from oven and fill with Spanish eggplant. Serve hot or room temperature.