Goat Cheese Stuffed Artichoke Bottoms are easy and impressive! 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.
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 scrape.
Therefore, canned artichoke hearts 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!)
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.
Here are two more presentation ideas for Goat Cheese Stuffed Artichoke Bottoms:
- 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.
For another amazing artichoke recipe, be sure to check out my Oven Roasted Artichokes with Roasted Garlic Butter!
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
Goat Cheese Stuffed Artichoke Bottoms
Goat Cheese Stuffed Artichoke Bottoms are easy and impressive and can be made a day or two ahead of time and baked when needed. Soon to become your favorite hot appetizer!
Ingredients
- 2 cans (15-ounce) artichoke bottoms, drained and patted dry
- Nonstick 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
Directions
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.
Recipe Notes
MAKE AHEAD: Can be prepared 3 days in advance; refrigerate until needed.
Toots says
December 24, 2018 at 11:32 amReally 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
December 24, 2018 at 12:02 pmThanks 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!
Dixie says
September 30, 2018 at 11:26 pmMy husband came home from the store with crumbled goat cheese because they didn’t have it in a log. Will that work okay in this recipe?
Carol says
October 1, 2018 at 12:17 amHi, Dixie, Thanks for your question. Crumbled goat cheese should work just fine. Thanks again and hope you enjoy!
Danna Polikoff says
August 8, 2018 at 9:52 pmI have frozen artichoke bottoms. Should I defrost them before I fill them with t(e goat cheese mixture (then bake them), or fill them while they’re frozen and bake them immediately thereafter? If I bake them while they are still frozen, how much time would you suggest they bake and at what temperature?
Can’t wait to make them!
Thanks,
Danna
Carol says
August 9, 2018 at 8:23 amHi, Danna, Wow! I’d love to know where you found frozen artichoke bottoms! Are you in the U. S.? Going by frozen artichoke hearts, I know they can hold a lot of water. I would thaw and gently dry them as thoroughly as possible. Hope you enjoy!
Melissa says
May 14, 2018 at 9:45 pmCarol,
I was wondering what other cheese would work if my family doesn’t like goat cheese? Thank you for any suggestions.
Carol says
May 15, 2018 at 5:55 amHi, Melissa, Thanks for your question. Are you okay with cream cheese? I think that would work. If I find any others as I’ll be going by the Murray’s cheese counter at Kroger later today, I’ll chime back in. Thanks again and hope you enjoy!
Gina says
October 2, 2016 at 8:45 amWhat a fantastic idea. I can’t wait to try these! Thanks
Carol says
October 2, 2016 at 10:01 amThanks, Gina! Hope you enjoy! They’re one of my favorites to serve.
Susan says
July 18, 2016 at 5:06 pmWhere do I find artichoke bottoms?
Carol says
July 18, 2016 at 7:54 pmLook for them near the canned vegetable section of your local grocery store. Thanks for your question!
Gina says
June 22, 2016 at 6:02 amWhat a great idea. I am always looking for low carb, gluten free appetizers to make. This could be my new favorite.
Carol says
June 22, 2016 at 11:08 amHi, Gina, Thanks so much for your comment! You will love the Goat Cheese Stuffed Artichoke Bottoms, but I just published this terrific appetizer that’s low-carb, gluten-free and reduced fat. Enjoy and please stay in touch!
Cream Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini
Lynda says
June 8, 2016 at 7:57 pmI LOVE these! Thank you so much!
Do you happen to have the nutritional information ?
Carol says
June 8, 2016 at 8:45 pmHi, Lynda, Thanks so much for your question and your wonderful feedback. The appetizer is pretty cheesy and a nice party indulgence. The upside is that it’s perfect for low-carb diets. I’ve gone back and forth with myself about providing nutritional information and because everyone prepares a dish a little bit differently, uses different products, etc., the information can vary greatly so anything I would provide would be a ballpark estimate anyway. Have a great day and please stay in touch.
Andrea Wyckoff says
April 8, 2016 at 1:29 pmThese looks so scrumptious! I could devour a platter of them right now!
Anne says
April 4, 2016 at 8:52 pmI love artichokes and was looking for a make ahead appetizer to bring to a party, now I know what I will be bringing!
Erin @ Platings and Pairings says
October 2, 2015 at 12:08 amThese look so amazingly good Carol. Plus I love that you can make them ahead of time.
Carol says
October 8, 2015 at 6:01 amHi, Erin, Thanks so much! They’re also super-easy and they pair well with a good, crisp white wine. It’s not always easy to pair artichokes with wine, but with the goat cheese, it works!
Dennis says
June 16, 2015 at 6:05 amThese look great, awesome idea for an appetizer 🙂
Keep it up Carol!
Meghan@CleanEatsFastFeets says
April 19, 2015 at 11:52 amOh my word! I love cheese, all cheese, especially goat cheese, and I adore artichokes, which means I need these in my life stat! I want to face plant into a tray of these.
Carol says
April 19, 2015 at 12:17 pmMeghan, you’re too funny! Thanks so much…..these have been a huge hit every time I’ve made them so hope you enjoy!
Milena says
October 14, 2015 at 11:33 amDid you place these on a baking sheet or do you think a muffin tray would work? They look sooo yummy!
Carol says
October 14, 2015 at 5:44 pmHi, Milena, I just put them on a baking sheet, but a muffin pan is a great idea! Thanks for your question.
Analida's Ethnic Spoon says
April 19, 2015 at 9:45 amI love goat cheese and these look great! I recently started making my own goat cheese almost every weekend when I noticed Wegmans carried goat milk. It’s so easy to make and about 1/2 the cost. Pinned!
Carol says
April 19, 2015 at 11:16 amThanks, Analida! I’ve never tried to make my own goat cheese but have always wanted to. May need to do that!