Artichokes With Goat Cheese Recipes

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HOT ARTICHOKE AND GOAT CHEESE DIP



Hot Artichoke and Goat Cheese Dip image

Got this from my good friend Amy. Don't let the goat cheese scare you off. I always use the canned artichokes, you can even use low fat cream cheese and mayo if you want to shave off some calories. This is really simple and impressive. I don't ever tell people what's in it until they've tried it and go on and on about how awesome it is, then I tell them about the goat cheese ;). It's good with anything, I've served it with hoitey toitey crackers and veggies as well as generic "Ruffles" type chips, no matter what there is hardly any left.

Provided by chelle keithley

Categories     Cheese

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts, drained or 10 ounces frozen artichoke hearts
1 1/2 cups chopped onions
1 large garlic clove, minced
1/2 cup mayonnaise
8 ounces cream cheese, softened
1/3 cup shredded parmesan cheese
6 ounces softened goat cheese

Steps:

  • In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
  • Blend, leaving some texture.
  • Spoon into a 7 or 8 inch casserole dish.
  • Preheat oven to 350.
  • Bake dip uncovered for 30 minutes.
  • Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).

Nutrition Facts : Calories 193.1, Fat 15, SaturatedFat 8.1, Cholesterol 37, Sodium 351.1, Carbohydrate 9.1, Fiber 2.1, Sugar 2.2, Protein 7

ARTICHOKES WITH GOAT CHEESE



Artichokes with Goat Cheese image

Categories     Vegetable     Appetizer     Bake     Vegetarian     Goat Cheese     Artichoke     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

8 tablespoons fresh lemon juice
6 medium artichokes, tops and stems trimmed
8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons whipping cream
3 teaspoons minced fresh thyme or 1 teaspoon dried
2 large garlic cloves, pressed
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
  • Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

ARTICHOKES BAKED WITH GOAT CHEESE



Artichokes Baked With Goat Cheese image

Provided by Florence Fabricant

Categories     weekday, appetizer, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 artichokes, cooked, drained, chokes removed
6 ounces fresh soft goat cheese
1 small clove garlic, minced
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
Salt and pepper
1 tablespoon dry bread crumbs
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

  • Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
  • Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
  • Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 269 milligrams, Sugar 1 gram

CHICKEN WITH ARTICHOKES AND GOAT CHEESE



Chicken with Artichokes and Goat Cheese image

This is a dish similar to one I had at restaurant in France on vacation.

Provided by SugarDuJour

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
4 cups chicken stock
1 (9 ounce) package frozen artichoke hearts, thawed
1 cup fresh pearl onions, peeled
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces soft goat cheese, sliced into 4 pieces
2 tablespoons cornstarch

Steps:

  • Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
  • Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 17.5 g, Cholesterol 88.9 mg, Fat 16.7 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.2 g, Sodium 1312.9 mg, Sugar 3.3 g

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