Goat Cheese-Stuffed Artichoke Bottoms are rich and ideal for a spring or summer extraordinary event, can be made days ahead of time and are incredibly simple.
To make this canapé utilizing new artichoke bottoms would be unspeakably work escalated and costly. You would wind up with either a ton of waste or a ton of artichoke leaves to plunge and scratch.
The filling comprises of tart goat cheddar, nutty Parmesan cheddar, new chives, new parsley, garlic, salt and dark pepper. Permit the goat cheddar to come to room temperature so it's simpler to work with. Consolidate the filling and afterward spoon into the artichoke bottoms, sprinkle with more Parmesan cheddar, heat and serve.
- 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
- 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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