Goat cheese stuffed artichoke bottoms on a cutting board.

Artichoke Bottoms with Goat Cheese Soufflé

These crowd-pleasing, bite-sized appetizers feature artichoke bottoms filled with a delightful goat cheese soufflé mixture. Easy to make and sure to impress, these goat cheese stuffed artichoke bottoms create a wow effect when baked to perfection.

Close up of the artichoke bottoms filled with goat cheese souffle.

Why do I like this Artichoke hearts stuffed with goat cheese Recipe? 

This recipe is both simple to make and visually impressive. With its readily available ingredients, I can easily prepare an appetizer at a moment’s notice, and simply bake it right before my guests arrive for dinner.

Goat Cheese Soufflé in a baking pan.

Grocery and Pantry List

Goat cheese stuffed artichokes.
  • Artichoke hearts: Canned, frozen: You can use fresh artichokes but those will require cleaning, trimming, and par cooking. For this recipe, I am using canned artichoke hearts.
  • Goat cheese: This is the main base for the filling. If for some reason goat cheese is not an option, you can substitute it with feta, cheddar, or even a ricotta/parmesan mixture.
  • Egg: Lightly whisked eggs give the filling a lighter and airier texture.
  • Seasoning/herbs: For this recipe, I am using chives and dried oregano. Any fresh or dried herb can be used to the additional flavor.

How to Make Stuffed Artichoke Hearts – Step by Step 

Step 1: Preparing the Artichokes

Place the artichoke hearts on a baking dish. Season with salt and pepper and sprinkle with dried herbs, like oregano, marjoram, or thyme.

Goat cheese stuffed artichoke ingredient.

Step2: Preparing the Goat Cheese Filling

In a medium bowl break the goat cheese with a fork, season with the dry herbs, salt, and pepper. Taste and adjust the seasoning. Crack the egg, and separate the egg white in another bowl. Add the yolk to the cheese mixture. Whisk with a same fork until yolk and cheese are fully combined.

Whip the egg white with the pinch of salt until soft peaks. Gradually, fold the egg whites with the goat cheese mixture.

Step 3: Filling the Artichoke

Spoon the goat cheese filling into artichoke hearts and smooth with a knife or a spatula. Do not overfill. The mixture will expand and rise a bit thanks to the eggs.

Step 4: Baking the Artichoke Hearts

Preheat the oven to 350°F and pop in the baking dish. Bake for 20-30 minutes until the cheese filling is puffed and slightly browned.

Ways to serve Goat Cheese Stuffed Artichokes 

  • Serve hot right out of the oven as a hot appetizer.  
  • Serve on a charcuterie board.
Baked goat cheese stuffed artichoke.

Make ahead!

You can prepare this dish a day in advance, refrigerate it, and then cook it just before serving dinner.

Please note that the cooking time may be longer as the cold baking dish will require more time to warm up.

More Recipes From Cafe Osharak

If you enjoy this recipe, please come back and let us know in the comments! We love hearing feedback from our readers and would be thrilled to know that you found the recipe to be delicious and easy to make. And if you have any suggestions for variations or tweaks to the recipe, we’re always open to new ideas.

And also check out our other small bite recipes.

Artichoke Bottoms with Goat Cheese Soufflé

These crowd-pleasing, bite-sized appetizers feature artichoke bottoms filled with a delightful goat cheese soufflé mixture. Easy to make and sure to impress, these goat cheese stuffed artichoke bottoms create a wow effect when baked to perfection.
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Goat cheese stuffed artichoke bottoms on a cutting board.
Prep Time:10 minutes
Cook Time:30 minutes
Course
Appetizer
Cuisine
European

Ingredients

  • 1 can artichoke bottoms 7-8
  • 1 teaspoon dried thyme or oregano
  • 4 oz Goat cheese 120 gram
  • 1 Egg Separated
  • 1 Garlic clove
  • Chive parsley few springs
  • Salt and pepper

Instructions

  • Season the artichoke hearts with dried oregano and set them aside while making the filling.
  • Separate the egg. Combine the egg yolk, goat cheese, salt, pepper, and the dry and fresh herbs.
  • Whisk and whip the egg white with a pinch of salt until soft peaks.
  • Slowly, fold the egg white into the cheese mixture.
  • Carefully spoon the goat cheese filling into the artichoke hearts and smooth it out using a knife or spatula. Be cautious not to overfill as the mixture will expand and rise during baking.
  • Preheat the oven to 350°F and place the baking dish inside. Bake for 20-30 minutes until the cheese filling is puffed and lightly browned.

Nutrition

Calories: 44kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 6mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.3mg
Servings: 7 Each
Calories: 44kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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