Step 1

if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-thymeforcookingblog_com-medrectangle-4-0')};Cook frozen artichoke bottoms in boiling water for 15 minutes. Remove, drain and lay in a baking dish.

Step 2

Sauté shallots and celery in olive oil until very tender and starting to brown.

Step 3

Add vinegar, parsley and stir to combine

Step 4

Divide shallot mixture and spoon into artichoke bottoms.

Step 5

Add a tablespoon of the chicken stock to each artichoke. Pour the rest in the bottom of the dish.

Step 6

Top with cheese.

Step 7

Bake, 400F (200C) for 15 minutes, until cheese starts to brown.

Step 8

Remove and serve..