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Recipe Name: Artichokes Stuffed With Herbed Goat Cheese Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Artichokes, About 1/2 Lb.
4 Ounce(s) Chevre Cheese, Softened
2 Teaspoon(s) Fresh Herbs, Chopped
1 Tablespoon(s) Fresh Chives, chopped
2 Cloves Garlic, Finely Minced
1 Pinch(s) Black pepper, freshly ground
1 Baguette

Prepare and cook medium artichokes as directed - remove any stem to
form a flat base. (Scrape off stem's fibrous skin with a vegetable
peeler and cook along with the globe, or use it as an ingredient in a
stuffing or saute.) Cut straight across the artichoke, removing about
the top third of the leaves. Using kitchen shears, trim off the torny
tips of the other leaves. Turn the artichokes upside down in water,
and shake well to wash off any pesticides, dirt, and insects. Cut
artichokes tend to darken quickly, so as soon as they are trimmed and
washed, place them in a mixture of 2 T of lemon juice or vinegar per
quart of water while you finish your recipe preparation. Usually place
trimmed artichokes leaf side down in poaching liquid. Cover and simmer
over medium to low heat from about 30-40 minutes. Cool, then remove
choke and scrape out thistle. Set aside. Preheat oven to 375. In a
small bowl, combine chevre with herbs, chives, garlic and black
pepper. Fill cavity of artichoke with cheese mixture, and spoon some
in between leaves. Place artichokes in a shallow pan and bake in oven
for about 15 minutes, or until goat cheese is thoroughly warm. Serve
with hand-torn pieces of bread. Shared by Jill Proehl, REG 2 - St.
Louis, MO NOTES : For Herb Mix, it is recommended you use a
combination of oregano, basil, marjoram, and parsley. To stuff - grab
hold of the choke, willfully pulling it out. Dig down with a small
knife or serrated grapefruit spoon and remove the thistle. To make it
easier, parboil the artichoke for about 10 minutes, turn leaf side
down and press firmly on the base of the heart, spreading leaves and
opening choke area for removal and stuffing. Recipe by: Shape Cooks,
Spring Posted to MC-Recipe Digest by Jill Proehl <>
on Feb 24, 1998

Nutrition (calculated from recipe ingredients)
Calories: 190
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 59mg
Carbohydrates: 39.9g
Fiber: 1.5g
Sugar: <1g
Protein: 5.4g

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