Artichokes are by far one of my favorite veggies if not THE favorite. I even used one of those cuties as part of my post signature (I’ll wait while you scroll down and look). Even as a little kid, I loved these leafy oddly shaped veggies while most of my friends did not. Some of my adult friends won’t try them because they are “too much work.” Well, I’ll work for my artichokes any day!
I had a bunch of leftovers sitting around and decided this time I would blend them together for a truly unique artichoke stuffing. Hubby was at a church function so it was just me at home so I used the ingredients he disliked; capers, feta and goat cheese. So my stuffed artichokes were going to be mine all mine.
1 large artichoke, cooked with choke removed
1 package Olive Garden croutons (the size that comes with the take out salad)
1 ounce feta cheese
1 ounce goat cheese
1 teaspoon capers
1 Tablespoon lemon juice
1 Tablespoon butter, melted
Cut the stem off the artichoke and discard any of the little leaves. Cut the top off by about a half inch and using kitchen shears, snip the pointy edges of the leaves off. Steam the artichoke in microwave until a fork goes into the bottom with ease.
Preheat the oven to 350.
After the artichoke cools a bit, open the leaves and scoop out the choke leaving a nice bowl to place the stuffing.
To mix the stuffing, crush the croutons into small chunks but do not turn it to powder. Mix in the feta, goat cheese and capers. Blend in the lemon juice. Stuff this mix into the center of the artichoke and drizzle the stuffing with the melted butter. Place into a small baking dish and bake for 20 minutes.