Ingredients45 m servings 57 cals
- 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.
Per Serving: 57 calories; 4.4 g fat; 2.1 g carbohydrates; 2.9 g protein; 11 mg cholesterol; 137 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 rec...
I had a VERY difficult time "folding" the artichoke into the cheese mixture. I ended up using my fingers, which got really, really goopy. Two big fans of artichoke gave them a 4 star rating, and...