Artichokes Stuffed with Herbed Goat Cheese

Tangy and unique...a perfect pair

6 Servings

2 Medium artichokes (about 1/2 lb each)

2 T lemon juice or vinegar

4 oz chevre cheese, softened

2 tsp fresh herbs, chopped

1 T fresh chives, chopped

2 small cloves garlic, finely minced

1 pinch black pepper, freshly ground

1 small 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 thorny 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.

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 degrees.

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.

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 from Shape Cooks, Spring 1998

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