Parfait of Artichoke with Soft Goat Cheese
A fresh, original first course! This recipe utilizes Veigadarte goat’s milk cheese, and there is a certain hint of adventure experienced when eating this dish. Try it out!
INGREDIENTS (Serves 4)
- 4 fresh large artichokes
- 6 oz. fresh soft Veigadarte goat’s milk cheese
- 2 tbsp. chopped chives
- 1 tsp. Dijon mustard
- 1 tbsp. Cattani Balsamic Vecchio Vinegar
- 2 tbsp. CastelaS Extra Virgin Olive Oil
- salt and pepper to taste
Cut the stems off the artichokes and remove the large outside leaves. Wash them and cook for 30-40 minutes in a pot of boiling water. When they can easily be pierced with a knife, remove the artichokes, drain them, and let them cool.
Meanwhile, mix the chopped chives and the soft goat cheese in a small bowl. When the artichokes have cooled, remove the inner “choke” with a spoon. With a knife, cut off about one inch of the top leaves. Once all the hairs have been removed, stuff the artichoke with the goat cheese mixture.
In another small bowl, mix the mustard and balsamic vinegar. Slowly whisk in the olive oil to make the vinaigrette. Add salt and pepper to taste.
The artichoke leaves are best enjoyed by removing them one by one and dipping them in the vinaigrette. Save the artichoke heart and goat cheese for last, and savor!