Goat Cheese Stuffed Artichoke Bottoms
August 26, 2019
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Goat Cheese Stuffed Artichoke Bottoms area unit simple and impressive! Shortly to become your favorite hot appetizer!
Goat Cheese-Stuffed Artichoke Bottoms area unit elegant and ideal for a spring or summer special day, is created days before and area unit laughably simple.

I like contemporary artichokes whenever potential. Frozen will add a pinch and if variety of alternative flavors area unit happening and also the artichokes area unit solely a part of a dish, I’ll use canned.
To make this course victimization contemporary artichoke bottoms would be indescribably labour-intensive and high-ticket. You'd find yourself with either heaps of waste or heaps of artichoke leaves to dip and scrape.

INGREDIENTS :
- Nonstick cooking spray
- 4 cloves garlic, minced
- 1 large log (11-ounce) goat cheese, room temperature
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 2 cans (15-ounce) artichoke bottoms, drained and patted dry
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped parsley
- salt and freshly ground black pepper
- non-stick cooking spray
INSTRUCTIONS :
- Preheat 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.