Name: Goat Cheese Stuffed Artichoke Bottoms Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cans (15-ounce) artichoke bottoms, drained and patted dry; 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, to taste; Cooking spray

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Introduction

Goat Cheese Stuffed Artichoke Bottoms are a delightful appetizer that combines creamy goat cheese with tender artichoke hearts. This easy-to-make dish is perfect for entertaining or as a savory snack any time of the year.

The image shows multiple small round pastry shells filled with a creamy white mixture that has visible herb specks and small orange bits. Each filled pastry has two intersecting thin green chive stalks on top, arranged like a cross. The pastry shells are smooth and lightly golden on the sides, with the filling slightly puffed and textured with tiny bubbles and browned spots. One pastry shell is placed on a shiny spoon at the front, highlighting its three-layer look: a pale golden pastry base, a creamy white filling in the middle, and green chive stalks on top. This scene is set on a reflective metal surface that shows light reflections, with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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, to taste

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Cut a thin slice from the bottom of each artichoke to level them and remove any remaining tough outer leaves. Lightly spray a baking sheet with cooking spray.
Step 2: In a bowl, combine the goat cheese, Parmesan cheese, minced garlic, chopped chives, chopped parsley, and salt and black pepper to taste. Mix well until all ingredients are incorporated.
Step 3: Spoon the cheese mixture into the artichoke bottoms, then sprinkle additional Parmesan cheese on top for a golden finish.
Step 4: Arrange the stuffed artichokes on the prepared baking sheet and bake for 15 to 17 minutes, or until the cheese is lightly browned and bubbling. Serve immediately while warm.

Tips & Variations

For a touch of spice, add a pinch of crushed red pepper flakes to the cheese mixture.
Swap fresh herbs for dried if needed, using about one-third the amount.
Serve with crusty bread or crackers for a complete appetizer experience.

Storage

These stuffed artichokes can be prepared up to 3 days in advance and refrigerated. To reheat, bake at 350 degrees Fahrenheit for 10 minutes or until warmed through. They are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.

How to Serve

The image shows four stuffed artichoke halves placed on a white round plate. Each artichoke half is filled with a creamy white mixture that has a slightly lumpy texture, topped with small chopped green herbs sprinkled evenly. Next to the artichokes on the left side of the plate are several long green chive stalks and some chive flowers at the bottom. A silver fork rests on the upper right side of the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichoke bottoms instead of canned?

Yes, fresh artichoke bottoms can be used but require additional preparation like trimming and boiling to soften before stuffing.

Can this recipe be made vegan?

You can substitute goat cheese and Parmesan with plant-based alternatives to make this recipe vegan-friendly, though the flavor and texture will be different.