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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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.
