Goat Cheese Stuffed Artichoke Bottoms

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.

Goat Cheese Stuffed Artichoke Bottoms

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.

Goat Cheese Stuffed Artichoke Bottoms


  • 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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Bake for 15 to 17 minutes or until lightly browned and bubbling.  Serve immediately.

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