Tis the season to have parties, and we can all use new ideas for quickly-made appetizers. Here's one that takes artichoke bottoms to lean and tasty heights.

Canned artichoke bottoms are just the cup of the tender heart with the entire choke cut away. I found the Fanci Food brand ($3.49) at Safeway in the canned vegetable section. Reese's is another familiar brand to look for.

Stuff with something as simple as salsa, or your favorite egg or crab salad. Serve cold, or top with your favorite cheese and bake. Here's a hot vegetarian version, where the custard-yellow cups, filled with dill and mushrooms, are topped with Spanish Manchego cheese and pine nuts, then baked for a savory treat.

Mushroom and Manchego Artichoke Bottoms

Start to finish: 40 minutes (20 minutes active)

• 1 can (14 ounces) artichoke bottoms (6-8 bottoms per can), drained
• 6 baby shitake mushrooms, stems removed, thinly sliced
• 2 tablespoons chopped fresh dill
• 1/3 cup grated Spanish Manchego cheese
• 2 tablespoons pine nuts

Preheat oven to 350 degrees F.

If needed, cut the stem ends of the artichoke bottoms flat so they stand stable on a baking sheet. Chop the removed stem ends and combine with the mushrooms and dill. Gently ress a portion of the mushroom mixture into each bottom, then top with cheese and then pine nuts.

Bake uncovered at 350 degrees F for 15-20 minutes, until the cheese melts and the nuts are beginning to brown.

Makes 6-8 appetizers.

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