Herb and Cheese-Stuffed Artichokes


Artichokes have a delicious, nutty flavor that works beautifully hot or cold. It's simple to prepare and cook an artichoke, and this recipe even makes its own hot dipping sauce.*


4 medium artichokes
8 ounces soft goat cheese (chevre)
2 cloves garlic (minced)
2 tablespoons Snipped fresh chives
1 tablespoon minced fresh oregano
  Salt and freshly ground black pepper (to taste)
1 tablespoon olive oil
  Juice of 1 large lemon


Place a steamer basket in a large pot with 2 inches of water. Bring to a boil over high heat.

Trim the stems of the artichokes so they will sit level on a plate. Using scissors, trim off the sharp tips of the outer leaves. Place the trimmed artichokes in the steamer basket and steam for 25 to 35 minutes, or until a leaf can be removed easily. Remove from the pan and turn upside down on a plate to cool slightly.

Position a rack in the lower third of the oven and preheat to 375 degrees F.

Gently open the center of the artichokes. Using a teaspoon, remove and discard the inner chokes and thistles. At this point, the artichokes can be refrigerated for up to 2 days. Bring to room temperature before proceeding with the recipe.

In a small bowl, combine the cheese, garlic, chives, and oregano. Season to taste with salt and pepper. Evenly divide the cheese mixture between the artichokes.

Gently rub the outsides of the artichokes with olive oil. Season with salt and pepper, then squeeze the lemon juice over the artichokes. Place them in a shallow pan and bake for 15 minutes, or until heated through.

To eat, pull off the leaves and dip them into the cheese mixture.


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