Lemony goat-cheese-stuffed artichokes
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- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
Photo, Roberto Caruso.
Creamy on the inside, crispy on the outside, this spring favourite is a mouth-wateringly delicious starter-course.
Ingredients
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
Instructions
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 8g, Carbohydrates 8g, Fat 13g, Fibre 2g, Sodium 373mg.
Good source of Vitamin A.