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!
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!)
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!)
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.
- 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.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
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
Goat Cheese Stuffed 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.
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Notes
Nutrition
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.
Amanda Kaake says
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!
Carol says
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!
Toots says
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.
Carol says
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!