Artichoke Bites III

3.0
(4)
4 Reviews
2 Photos

These taste fabulous and are best when served slightly chilled. Serve on a platter over a bed of flat leaf parsley for an attractive presentation.

Submitted by Kimber
Published on March 21, 2018
2
Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
Servings:
24
Yield:
24 pieces
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Ingredients

Original recipe (1X) yields 24 servings

  • ¾ cup freshly grated Parmesan cheese

  • 2 tablespoons chopped fresh parsley

  • 4 ounces cream cheese, at room temperature

  • 3 ounces goat cheese, at room temperature

  • 2 teaspoons grated lemon zest

  • 1 teaspoon dried tarragon

  • ⅛ teaspoon black pepper

  • 2 (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces

Directions

  1. In a bowl, mix together the Parmesan cheese and parsley. Set aside.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

57 Calories
4g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 57
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Cholesterol 11mg 4%
Sodium 137mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 3g 6%
Vitamin C 4mg 4%
Calcium 51mg 4%
Iron 0mg 1%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.