Lemony goat-cheese-stuffed artichokes

Prep 20 min
Total 35 min
Serves 4

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artichokes, about 225 g each
1 tsp
130-g pkg
1 tbsp
finely chopped mint
1 tbsp
finely chopped basil
2 tsp
2 slices
white bread
2 tbsp
melted butter, divided
1/4 tsp


  • 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.


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