Goat cheese-stuffed artichokes

Goat cheese-stuffed artichokes

8 ratings

Caroline, campaign Leader


„I love to make this as a starter for a dinner party—always guaranteed to impress!“

Difficulty

Easy 👌
45
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
artichokes
80 ml
heavy cream
225 g
soft goat cheese
40 g
Parmesan cheese (grated)
1
egg yolk
2 slices
sourdough bread
60 g
pine nuts
30 g
butter
1 tsp
thyme leaves
salt
pepper
honey for serving
Metric
Imperial
  • 4  artichokes
  • 80 ml heavy cream
  • 225 g soft goat cheese
  • 40 g Parmesan cheese (grated)
  • 1  egg yolk
  • 2 slices sourdough bread
  • 60 g pine nuts
  • 30 g butter
  • 1 tsp thyme leaves
  • salt
  • pepper
  • honey for serving

Utensils

  • baking sheet
  • oven
  • slotted spoon
  • small saucepan
  • cutting board
  • knife
  • large pot
  • large mixing bowl

Enjoy with

Grüner Veltliner, Austria
Though artichokes are notoriously known as difficult to pair with wine, a fresh and crisp dry white will contrast the creamy flavors of this hearty dish.

Nutrition per serving

Cal
399
Protein
19g
Fat
29g
Carb
16g

Step 1/5

Preheat oven to 200°C/400°F. Bring a large pot of salted water to a boil. Meanwhile, slice off stems and top one-third of the artichokes. Transfer to boiling water and cook for approx. 15 – 20 min., or until stems are tender when pricked with a knife, then drain.
  • 4 artichokes
  • salt
  • oven
  • slotted spon
  • cutting board
  • knife
  • large pot

Preheat oven to 200°C/400°F. Bring a large pot of salted water to a boil. Meanwhile, slice off stems and top one-third of the artichokes. Transfer to boiling water and cook for approx. 15 – 20 min., or until stems are tender when pricked with a knife, then drain.

Step 2/5

Cube bread and roughly chop pine nuts. In a large bowl combine bread, pine nuts, softened butter, and thyme leaves and mix until combined. Set aside.
  • 2 slices sourdough bread
  • 60 pine nuts
  • 30 butter
  • 1 tsp thyme leaves
  • cutting board
  • knife
  • large mixing bowl

Cube bread and roughly chop pine nuts. In a large bowl combine bread, pine nuts, softened butter, and thyme leaves and mix until combined. Set aside.

Step 3/5

In a small saucepan, warm cream and goat cheese over low heat, stirring until smooth. Remove from heat, continue to stir, and add egg yolk and Parmesan. Season with pepper to taste.
  • 80 ml heavy cream
  • 225 soft goat cheese
  • 40 Parmesan cheese (grated)
  • 1 egg yolk
  • pepper
  • small saucepan

In a small saucepan, warm cream and goat cheese over low heat, stirring until smooth. Remove from heat, continue to stir, and add egg yolk and Parmesan. Season with pepper to taste.

Step 4/5

Scrape out fuzzy center and purple prickly leaves from centers of artichokes. Transfer artichokes to a baking sheet and fill the centers of each halfway with cheese sauce. Sprinkle bread crumb mixture evenly over each.
  • baking sheet

Scrape out fuzzy center and purple prickly leaves from centers of artichokes. Transfer artichokes to a baking sheet and fill the centers of each halfway with cheese sauce. Sprinkle bread crumb mixture evenly over each.

Step 5/5

Bake artichokes at 200°C/400°F for approx. 10 – 15 min., or until cheese is bubbly and breadcrumbs are golden brown. Season with salt and pepper to taste. Drizzle with honey. Enjoy!
  • salt
  • pepper
  • honey for serving
  • oven

Bake artichokes at 200°C/400°F for approx. 10 – 15 min., or until cheese is bubbly and breadcrumbs are golden brown. Season with salt and pepper to taste. Drizzle with honey. Enjoy!