Artichoke Bites III4 Reviews
- Prep: 15 min
- Ready In: 45 min
“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.” - by Kimber
Original recipe yields 24 pieces
- In a bowl, mix together the Parmesan cheese and parsley. Set aside.
- 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.
- 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.
Amount Per Serving (24 total)
- 57 cal
- 4.4 g
- 2.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 recipe fa..." See moreirly closely in terms of ingredients, as the only change I made was to use fresh tarragon. The lemon zest was the largest flavor component, a surprise the recipe, but a very nice addition. I made a couple changes in the preparation. Due to time I heated up the goat cheese and cream cheese mixture from refrigerator temp by placing it in a pre-heating oven for a few minutes (the recipe calls for room temperature cheeses). Also, I was hesitant to fold the artichokes into the cheese mixture so I individually rolled the 1/2 hearts into the mix, then through the parmasean and parsley. Overall, the lemon zest is a nice idea, but this appetizer lacked luster. To add luster I would have used artichoke hearts marinated in a vinegar packing rather than water. However, I think the hearts would them compete too much with the zest."
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