Imagine a dish that transforms the humble artichoke into a culinary masterpiece that's both elegant and comforting. Our Chicken Stuffed Artichokes with Spinach and Goat Cheese is not just a recipe—it's a gastronomic adventure that will transport your taste buds to the sun-drenched hills of Italy. Packed with rich, creamy goat cheese, tender chicken, and vibrant spinach, this dish is about to become your new obsession that will have friends and family begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large artichokes
- 1 cup cooked chicken, shredded
- 1 cup spinach, cooked
- 1/2 cup goat cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Begin by preparing the artichokes. Use a sharp knife to cut off the top inch of each artichoke. Trim the stem to about an inch in length, and remove any small leaves at the base. Rinse the artichokes under cold water to remove any dirt or debris.
- To help open the leaves and remove bitterness, place the artichokes in a large pot of boiling salted water. Boil for about 10-15 minutes until the leaves are tender. Remove the artichokes from the pot and let them cool upside down on a paper towel to drain.
- While the artichokes are cooling, prepare the stuffing. In a mixing bowl, combine the shredded cooked chicken, cooked spinach, goat cheese, breadcrumbs, salt, and pepper. Mix well until all ingredients are evenly combined.
- Once the artichokes are cool enough to handle, gently pull apart the leaves to create space for the stuffing. Using a spoon, carefully scoop out the fuzzy choke in the center of each artichoke. Be careful not to break the leaves.
- Preheat your oven to 375°F (190°C). Stuff each artichoke generously with the chicken and spinach mixture, pressing it down lightly to pack it in. Make sure to fill the center and between the leaves for maximum flavor.
- Place the stuffed artichokes upright in a baking dish. If needed, you can add a splash of water to the bottom of the dish to help steam the artichokes while they bake.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the tops are golden brown and the artichokes are tender.
- Once cooked, remove the artichokes from the oven and let them cool for a few minutes before serving. Drizzle with a little olive oil or balsamic vinegar if desired, and enjoy your Chicken Stuffed Artichokes with Spinach and Goat Cheese!
Tips
- Choose fresh, firm artichokes with tightly closed leaves for the best texture and flavor.
- When boiling artichokes, add a slice of lemon to the water to prevent browning and enhance their natural taste.
- To check if artichokes are properly cooked, gently pull a leaf – it should come away easily.
- For extra flavor, consider adding garlic, herbs like thyme or parsley, or a sprinkle of red pepper flakes to your stuffing mixture.
- If the artichoke leaves are tough to separate, use kitchen scissors to carefully snip the tips before stuffing.
- Use a small spoon or melon baller to remove the fuzzy choke – precision is key to keeping the artichoke's structure intact.
- For a crispy top, consider adding a light sprinkle of additional breadcrumbs or grated Parmesan before the final baking stage.
Nutrition Facts
Calories: 257kcal
Carbohydrates: 21g
Protein: 27g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 53mg
