Goat Cheese Stuffed Artichoke Bottoms

4.61 from 23 votes
30 minutes
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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!)

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!

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Goat Cheese Stuffed Artichoke Bottoms

4.61 from 23 votes

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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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers and Snacks
Cuisine French
Servings 12 Appetizers
Calories 19 kcal

Ingredients
  

  • 2 cans (15-ounce) artichoke bottoms - drained and patted dry
  • Cooking spray
  • 1 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
  • 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

Recipe 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.

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4.61 from 23 votes (18 ratings without comment)

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35 Comments

  1. 5 stars
    Sorry that I missed the boat on wishing you a Merry Christmas so let me wish you and your husband a Happy New Year. Years later, you are STILL my favorite cooking site. Have a wonderful New Year.
    I’ve never seen artichoke bottoms in a can but these certainly sound like a recipe I’d love to try. Your recipes are always so intriguing and NEVER let you down. Every one I’ve tried has been amazing.

    Cheryl

    1. Hi, Cheryl, So great to hear from you and Happy New Year to you and yours, too! The best place to find artichoke bottoms is on Amazon. I usually purchase a case at a time so I have them on hand when I need them for a get-together or a recipe I want to tinker with. Thanks again and I so appreciate you!

    1. 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!

  2. 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.

    1. 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!

  3. 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.

  4. My 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?

  5. I 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

    1. Hi, 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!

  6. Carol,
    I was wondering what other cheese would work if my family doesn’t like goat cheese? Thank you for any suggestions.

    1. Hi, 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!