Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre

Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre
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Do you like artichokes? We do. We have fond memories of leaning over the dinner table dipping the soft leaves in a bowl of melted butter, using our teeth to separate the meat from the leaf and repeating over and over.


But, we are grown ups. And we want to challenge you to take an old favorite and prepare it in a new way.

It’s not hard to make a habit out of preparing favorite childhood foods the same way again and again. We don’t blame you, those recipes bring back some good memories. Memories we want our kids to share. But, we are grown ups. And we want to challenge you to take an old favorite and prepare it in a new way.Think of it like exercising the adult-freedom to eat ice-cream at midnight just because you can.

Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre

You might love tradition, so your Easter table might look the same as it did last year, and the year before and the year before that. But us? We are mixing it up this year. No ham just prime rib. No thinly sliced layered potatoes. Instead, we are cubing them in this au gratin. Vegetable salad? Nope. Gracing the table will be a Spanish style radicchio salad sourced from the cookbook of one of our favorite local restaurants. Also, we are doing away with the fluffy dinner rolls and picking up some crusty bread from a local bakery.

Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre

Simple is good and so is tradition, but so is fancy. And artichokes are sort of fancy. Don’t you think? So, instead of serving them steamed with a small dish of melted butter, or mayonnaise, we are dressing them up and roasting them in the oven.

Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre

We had to make this recipe to tell you about it. So let us tell you. It. Is. Good. And we hope your family will think so too. Even if it isn’t “traditional”.

Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre

Roasted Artichoke Stuffed with Garlic Lemon and Honey Chevre

Serves 4

Ingredients

2 medium sized artichokes
2 large garlic cloves
1 lemon
1 tbsp olive oil
4 oz goat cheese
3 oz cream cheese
1 tsp raw honey
1/4 tsp sea salt
1/4 tsp freshly ground pepper

Method

  1. Preheat oven to 375°.
  2. To prepare artichokes, wash them and trim one inch off both the the stem and the head. With kitchen scissors, trim the top inch off of each individual leaf that is exposed. Cut the artichoke in half lengthwise. Using a sharp paring knife, cut around the “choke” (the fuzzy party) and remove it, along with all the small translucent leaves. This should leave a nice hole for stuffing.
  3. Brush the instead of the artichoke with olive oil. On a parchment lined baking sheet place the artichokes face down. Add to the baking sheet a lemon cut in half, tips removed, and two garlic cloves, unpeeled.
  4. Roast ingredients for 20 minutes.
  5. Once removed from the oven, turn the artichokes over.
  6. In a small bowl mix the juice from the roasted lemon, garlic cloves removed from the skin, chevre goat cheese, cream cheese, chives, honey, salt and pepper. Divide the filling into each four equal parts and fill the cavity of the artichokes.
  7. Increase the temperature on the oven to 425° and roast the stuffed artichokes for 10-15 more minutes or until the filling begins to brown.
  8. To eat, pull off the outer leaves, working your way in, and dip into the center of the artichoke.