Spring is in the air and that means it is artichoke season! I know that we all love a good spinach and artichoke dip, a pizza topped with artichoke hearts is divine but let’s go a little deeper here, shall we? Let’s talk about the whole artichoke. Skip the canned goods aisle and pick up a fresh artichoke in the produce aisle. Bring it home, talk to the artichoke, sing about how funny it looks, play a little game of football in the kitchen with it. Alright, you might be more normal than me…..let’s just cook it!
Inspired by Giada De Laurentis
Goat Cheese Stuffed Artichokes
- 2 Artichokes
- 2 Lemons
- 3.5 Ounces Goat Cheese (I used an herbed goat cheese for a little extra flavor)
- 1 Tbsp Heavy Cream
- 1 tsp Dried Thyme
- 1 Clove Garlic, minced
- Salt and Pepper
- 1-2 Tbsp Whole Wheat Bread Crumbs
- 1 Tbsp Extra Virgin Olive Oil
Trim the artichokes: cut off the top inch, remove some of the tough outer leaves, trim the sharp points off the outer leaves using kitchen scissors, and cut the stem close to the base so it will stand upright. Bring a large pot of water to boil and add the artichoke and a dash of salt if desired. Cut the lemon in half, squeeze the juice in the water then add the lemon halves to the water. Cook in the boiling water for about 30 minutes, until tender. Drain the artichoke upside down so the water will drip out.
Stir together the goat cheese, cream, thyme, garlic, salt and pepper in a small bowl. Preheat the oven to 400 degrees. Once the artichoke is cool, spread it open with your fingers and use a spoon to scrape out the center choke. Stuff the cheese mixture into the artichoke and place in a baking sheet or casserole dish. Sprinkle the top with bread crumbs and drizzle with olive oil. Bake for about 25 minutes or until the cheese is melted and bread crumbs are crispy. Serve and enjoy!
I used an herb goat cheese plus mixed in some other goodies.
Use the leaves to dip into the goat cheese and scrape off every last bit of deliciousness!!!!