Frank's Recipes! Chevre Stuffed Artichokes

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Chevre Stuffed Artichokes

12 frozen artichoke hearts, thawed
4 tablespoon (60 ml) chicken stock
2 tablespoon (30 ml) red wine vinegar
1 tablespoon (15 ml) lemon juice
A few sprigs of fresh thyme, or 1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried tarragon
Freshly ground black pepper to taste
2 oz (60 g) chevre (goat cheese)
2 tablespoon (30 ml) skim milk
1 tablespoon (15 ml) butter or margarine
1 small clove garlic, finely chopped
2 tablespoon (30 ml) dried bread crumbs

Mix together the chicken stock, vinegar, lemon juice, thyme, tarragon, and pepper in a bowl. Add the thawed artichoke hearts and toss to combine. Marinate in the refrigerator for at least 4 hours, or overnight. Drain the hearts and discard the marinade. Mix the goat cheese with the milk until smooth and creamy. Pipe the mixture onto the artichoke hearts with a pastry bag, or spoon it on using a small spoon. Melt the butter or margarine in a small skillet and sauté the garlic over low heat for 1 or 2 minutes. Add the bread crumbs and stir until lightly browned. Place the artichokes on a lightly greased baking sheet and sprinkle the bread crumb mixture over the tops. Bake in a 350F (180C) oven for 10 minutes, until heated through.

Serves 4 to 6.