• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Appetizers and Snacks

    By Carol Published: Apr 18, 2015 Modified: Nov 3, 2021 | This post may contain affiliate links. Please read my disclosure.

    Goat Cheese Stuffed Artichoke Bottoms

    Jump to Recipe Jump to Video
    4.58 from 21 votes
    30 minutes
    Goat Cheese Stuffed Artichoke Bottoms are easy and impressive!

    Goat Cheese Stuffed Artichoke Bottoms are easy, impressive and so delicious! Best of all, they can be made well in advance! Soon to become your favorite hot appetizer!

    Photo of Goat Cheese Stuffed Artichoke Bottoms garnished with fresh chives on silver platter.

    Meet your new favorite hot appetizer!

    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.

    Fresh versus canned artichoke bottoms:

    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.

    To make this appetizer 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 enjoy.

    Therefore, canned artichoke heart bottoms are the way to go.  There are generally four to six bottoms per can.  They can be a little difficult to find in the grocery store, but you can get them online here.  (Affiliate links.... Thank you for supporting From A Chef's Kitchen!)

    Photo of artichoke bottoms before being filled.

    Therefore, canned artichoke heart bottoms are the way to go.  There are generally four to six bottoms per can.  They can be a little difficult to find in the grocery store, but you can get them online here.  (Affiliate links.... Thank you for supporting From A Chef's Kitchen!)

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • How to make Goat Cheese Stuffed Artichoke Bottoms:
    • Presentation Ideas for Goat Cheese Stuffed Artichoke Bottoms:
    • More artichoke appetizer recipes you'll love:
    • Goat Cheese Stuffed Artichoke Bottoms
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • VIDEO
      • Notes
      • Nutrition

    How to make Goat Cheese Stuffed Artichoke Bottoms:

    • 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 tough outer leaves are removed.
    • 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, because of the goat cheese, these are perfect with a glass of chilled white wine or champagne.

    Presentation Ideas for Goat Cheese Stuffed Artichoke Bottoms:

    • Edible flowers always add a special touch.
    Photo of Goat Cheese Stuffed Artichoke Bottoms on silver platter garnished with violets.
    • 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.
    Photo of Goat Cheese Stuffed Artichoke Bottoms on white plate garnished with chopped fresh chives.

    Thank you, hope you enjoy and please share this From A Chef's Kitchen reader favorite!

    Pinterest pin for Goat Cheese Stuffed Artichoke Bottoms.

    More artichoke appetizer recipes you'll love:

    • Spinach Artichoke Squares
    • Deviled Crab-Stuffed Artichoke Bottoms
    • Lemon Parmesan Stuffed Artichoke Bottoms
    • Spinach Artichoke Dip with Fresh Jalapeño
    • Instant Pot Artichokes

    Goat Cheese Stuffed Artichoke Bottoms

    4.58 from 21 votes
    By: Carol | From A Chef's Kitchen
    Goat Cheese Stuffed Artichoke Bottoms are easy, impressive and so delicious!  Best of all, they can be made well in advance! Soon to become your favorite hot appetizer!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizers and Snacks
    Cuisine French
    Servings 12 Appetizers
    Calories 19 kcal

    Equipment

    • Glass Mixing Bowls
    • Rimmed Sheet Pan
    • Artichoke Bottoms

    Ingredients
      

    • 2 cans (15-ounce0 artichoke bottoms - drained and patted dry
    • Cooking spray
    • 1 log (11-ounce) goat cheese - room temperature
    • ½ 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
    • 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.

    VIDEO

    Notes

    MAKE AHEAD:  Can be prepared 3 days in advance; refrigerate.

    Nutrition

    Serving: 2 | Calories: 19kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Appetizer and Snack Recipes

    • Instant Pot Artichokes (With Garlic Butter)
    • 20 Best Easy Crab Appetizers
    • Air Fryer Eggplant Fries Recipe with Garlic Basil Aioli
    • Italian-Stuffed Artichokes Recipe
    70.0K shares
    • Share179
    • Tweet
    • Yummly
    • Email

    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Amanda Kaake says

      August 14, 2019 at 5:40 pm

      When making these ahead, do you bake them first, or do you assemble them and bake them when you’re ready to serve them? They look amazing!

      Reply
      • Carol says

        August 14, 2019 at 5:54 pm

        Hi, Amanda, Thanks so much for your great question. Get them all assembled and then refrigerate. They should be good for at least a day. Thanks again and hope you enjoy!

        Reply
    2. Toots says

      December 24, 2018 at 11:32 am

      4 stars
      Really delicious. I only ended up using probably about 8 oz so next time that's all I'll use. I'll save the rest of the cheese mixture for adding to scrambled eggs. I think I will cut down to 2 cloves of garlic too. Will definitely make these for more small gatherings in the future.

      Reply
      • Carol says

        December 24, 2018 at 12:02 pm

        Thanks so much, Toots! Glad you enjoyed! Love how you have a use for the leftover mixture already in mind; I think it will be perfect! Thanks again!

        Reply
    « Older Comments

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    More About Me →

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    As Seen On Cloud

    LIGHT AND HEALTHY RECIPES

    • Kale Quinoa Salad with Lemon Honey Dressing
    • Cauliflower Tabouli Salad with Lemon Tahini Dressing
    • Easy Skillet Mediterranean Chicken
    • Asian Beef Lettuce Wraps with Ginger Lime Dipping Sauce
    • Vietnamese Chicken Salad with Spicy Lime Ginger Dressing
    • Mediterranean Fish en Papillote
    • Chicken Milanese with Cherry Tomato and Arugula Salad
    • Tuna White Bean Salad with Artichokes

    SOUL-SATISFYING SOUPS

    • White Bean Kale Soup with Parmesan Toast
    • Roasted Poblano Corn Chowder
    • Italian Sausage Soup
    • Traditional Hungarian Goulash Soup Recipe
    • Creamy Taco Soup
    • Ethiopian Red Lentil and Vegetable Stew
    • Vegetable Barley Soup
    • Chorizo Sweet Potato Stew with Kale

    More Soul-Satisfying Soups! →

    SLOW COOKER FAVORITES

    • Stout Braised Beef Short Ribs and Colcannon
    • Slow Cooker Spicy Italian Sausage Ragu
    • Wine Braised Beef Short Ribs with Cauliflower Leek Puree
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Mississippi Boneless Short Ribs Recipe (Without Packaged Mixes)
    • Southwestern Turkey Butternut Squash and Black Bean Stew (Slow Cooker Recipe)
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Italian Vegetable Stew

    More Great Slow-Cooker Recipes →

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Vegan Thai Red Curry
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Cream of Celery Leaf and Scallion Soup

    Get All My Recipes →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 179Facebook
    • Pinterest
    69954 shares