Goat cheese-stuffed artichokes

Based on 10 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
399
Protein
19 g
Fat
29 g
Carb
16 g
  • 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.
    • 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 g pine nuts
    • 30 g 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 g soft goat cheese
    • 40 g Parmesan cheese (grated)
    • 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!