Artichokes Baked With Goat Cheese Food

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE

Steps:

• Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
• Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
• Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
• Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

ARTICHOKES WITH GOAT CHEESE

Steps:

• Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
• Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

ARTICHOKES BAKED WITH GOAT CHEESE

Steps:

• Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
• Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
• Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.

HOT ARTICHOKE AND GOAT CHEESE DIP

Steps:

• In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
• Blend, leaving some texture.
• Spoon into a 7 or 8 inch casserole dish.
• Preheat oven to 350.
• Bake dip uncovered for 30 minutes.
• Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
• Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 1 hour.