Goat Cheese Stuffed Artichoke Bottoms

• Produce

  • 2 cans Artichoke bottoms
  • 3 tbsp Chives, Fresh
  • 4 cloves Garlic
  • 2 tbsp Parsley

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 Cooking spray, Non-stick
  • 1 Cooking spray, Non-stick

• Dairy

  • 1/2 cup Parmesan cheese

• Other

  • 1 Large log (11-ounce goat cheese, room temperature

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 2 cans (15-ounce) artichoke bottoms, drained and patted dry
• Non-stick cooking spray
• 1 large log (11-ounce) goat cheese, room temperature
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper
• non-stick cooking spray

Directions

• INSTRUCTIONS
• Preheat oven to 375 degrees.
• Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
• In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
• Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.