Lemony goat-cheese-stuffed artichokes

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20 min


35 min



Lemony goat-cheese-stuffed artichokes

Photo, Roberto Caruso.

Creamy on the inside, crispy on the outside, this spring favourite is a mouth-wateringly delicious starter-course.


  • 2 artichokes , about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter , divided
  • 1/4 tsp salt


  • LINE a baking sheet with foil.
  • TRIM and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.
  • POUR water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, fl ipping halfway through, until tender, 12 to 15 min. Drain well.
  • PREHEAT broiler.
  • MASH goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.
  • WHIRL bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.
  • ARRANGE artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.
  • BROIL in centre of oven until tops are golden, about 1 min. Serve warm.

Nutrition (per serving)

  • Calories
  • 175,
  • Protein
  • 8 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 13 g,
  • Fibre
  • 2 g,
  • Sodium
  • 373 mg.
  • Good source of
  • Vitamin A