GOAT CHEESE STUFFED ARTICHOKE BOTTOMS

GOAT CHEESE STUFFED ARTICHOKE BOTTOMS

Carol Borchardt
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Hrgchart - Recipe

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

GOAT CHEESE STUFFED ARTICHOKE BOTTOMS

 
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Author: Carol Borchardt
Recipe type: Appetizers & Snacks
Cuisine: French
Serves: 12
INGREDIENTS
  • 2 cans (15-ounce) artichoke bottoms, drained and patted dry
  • Non-stick cooking spray
  • 1 large 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
  • non-stick cooking spray
INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.
NOTES
MAKE AHEAD: Can be prepared 3 days in advance; refrigerate.