These Goat Cheese-Stuffed Artichoke Bottoms are elegant and perfect for a spring or summer special occasion, can be made days in advance and are ridiculously easy.

I’m a bit of an artichoke snob……

I prefer fresh artichokes whenever possible. Frozen can work in a pinch and if a number of other flavors are happening and the artichokes are only part of the dish, I’ll use canned.

I’ve never seen frozen artichoke bottoms around here and to do all fresh artichoke bottoms for this recipe would be unspeakably labor-intensive and expensive. Therefore, canned artichoke bottoms are the way
INGREDIENTS2 cans (15-ounce) artichoke bottoms, drained and patted dry
Non-stick cooking spray
1 large log (11-ounce) goat cheese, room temperature
½ cup freshly grated Parmesan cheese, plus more for topping
4 cloves garlic, minced
3 tablespoons chopped fresh chives
2 tablespoons chopped parsley
salt and freshly ground black pepper
non-stick cooking spray

INSTRUCTIONS
Preheat oven to 375 degrees.
Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.




Notes
Update ~Here~