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Artichoke Bites III

By: Kimber  
"These taste fabulous and are best when served slightly chilled. Serve on a platter over a bed of flat leaf parsley for an attractive presentation."

Rating: This weblink has been rated 3 times with an average star rating of 2.7 Read Reviews (3)

Rate/Review | 157 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 24 pieces
 

Ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 4 ounces cream cheese, at room temperature
  • 3 ounces goat cheese, at room temperature
  • 2 teaspoons grated lemon zest
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon black pepper
  • 2 (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces

Directions

  1. In a bowl, mix together the Parmesan cheese and parsley. Set aside.
  2. In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
  3. Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 58 | Total Fat: 4.5g | Cholesterol: 10mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2005 by BLEUDECIEL 
I tried this recipe for our Sunday dinner on Memorial Day weekend. It was served up as an... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2006 by LAURAEBK 
ok, just ok. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2006 by APCOOKING 
I had a VERY difficult time "folding" the artichoke into the cheese mixture. I ended up using... MORE

 
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