Artichoke Bites III

Artichoke Bites III

Made  times
Kimber 18

"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."
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45 m servings 57 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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I tried this recipe for our Sunday dinner on Memorial Day weekend. It was served up as an appetizer and went over fairly well although was over-shadowed by a better appetizer. I followed the rec...

ok, just ok.

I had a VERY difficult time "folding" the artichoke into the cheese mixture. I ended up using my fingers, which got really, really goopy. Two big fans of artichoke gave them a 4 star rating, and...

Reading previous reviews, I made these using marinated artichokes, homemade goat cheese, and added garlic salt to Parmesan coating. They hit the spot for a quick snack. Thank you.

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