Servings: 6 appetizer servings
Ingredients
- 14 oz can artichoke hearts drained
- 1 clove garlic sliced
- 8 oz goat cheese (see note)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp parsley (see note)
- 2 Tbsp scallion greens (see note)
- sea salt
- cracked pepper
- 1/2 cup grated parmesan cheese
Instructions
- Add artichoke hearts and garlic to food processor and pulse a few times.
- Add goat cheese and process until well combined.
- Add lemon juice, olive oil, parsley, scallions, and salt and pepper to taste.
- Process until slightly fluffy and creamy, and adjust salt and pepper if needed. Scrape down the sides of the food processor if artichoke pieces are getting stuck there.
- To serve, top with a bit more cracked pepper and the grated parmesan cheese. Goes great with either crackers or chips!
Notes
Goat cheese: What I've found works best is one 4 oz log of plain goat cheese and one 4 oz log of garlic & herb goat cheese. Or you could do both plain or both herbed depending on your preferences.
Parsley: You can use fresh or dried. If using dried, cut down to about 1 tsp. What also works quite well is the chopped frozen parsley you find in the freezer section of your grocer - this is equivalent to fresh so use the full Tbsp.
Scallions: (Also known as green onions) Just use the leafier, green tops of the scallion for this recipe. You can also use chives as a substitute.
Inspired by:
