These Goat Cheese-Stuffed Artichoke Bottoms are elegant and perfect for a spring or summer special occasion, can be made days in advance and are ridiculously easy.I’m a bit of an artichoke snob……I prefer fresh artichokes whenever possible. Frozen can work in a pinch and if a number of other flavors are happening and the artichokes are only part of the dish, I’ll use canned.I’ve never seen frozen artichoke bottoms around here and to do all fresh artichoke bottoms for this recipe would be unspeakably labor-intensive and expensive. Therefore, canned artichoke bottoms are the way2 cans (15-ounce) artichoke bottoms, drained and patted dryNon-stick cooking spray1 large log (11-ounce) goat cheese, room temperature½ cup freshly grated Parmesan cheese, plus more for topping4 cloves garlic, minced3 tablespoons chopped fresh chives2 tablespoons chopped parsleysalt and freshly ground black peppernon-stick cooking sprayPreheat oven to 375 degrees.Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.Update ~ Here