Goat Cheese Stuffed Artichoke Bottoms are easy and impressive! Soon to become your favorite hot appetizer!
Meet your new favorite hot appetizer!
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, however……
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 a dish, I’ll use canned.
They may exist, however, I’ve never seen frozen artichoke bottoms. To make this using fresh artichoke bottoms would be unspeakably labor-intensive and expensive. You would end up with either a lot of waste or a lot of artichoke leaves to dip and scrape.
Therefore, canned artichoke bottoms are the way to go. There are generally six bottoms per can.
Drain the artichoke bottoms and pat dry. You may need to slice some off from the bottom so they sit level and any remnant of the tough outer leaves are removed. Place on a baking sheet and you’re ready to fill.
The filling consists of tangy goat cheese, nutty Parmesan cheese, fresh chives, fresh parsley, garlic, salt and black pepper. Allow the goat cheese to come to room temperature so that it’s easier to work with. Combine the filling and then spoon into the artichoke bottoms, sprinkle with a bit more Parmesan cheese, bake and serve. Afterward, just sit back and enjoy the accolades!
Artichokes are generally difficult to pair with wine, however with the goat cheese, these Goat Cheese Stuffed Artichoke Bottoms are perfect with a glass of chilled white wine.
Here are two more presentation ideas:
- Flowers always add a special touch.
- For something a bit more modern, tie up some chives with a chive and use to accent the platter. Finely chop fresh chives and sprinkle over the top.
2 cans (15-ounce) artichoke bottoms, drained and patted dry
Non-stick cooking spray
1 large log (11-ounce) goat cheese, room temperature
1/2 cup freshly grated Parmesan cheese, plus more for topping
4 cloves garlic, minced
3 tablespoons chopped fresh chives
2 tablespoons chopped parsley
salt and freshly ground black pepper
non-stick cooking spray
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.
MAKE AHEAD: Can be prepared 3 days in advance; refrigerate.