12 frozen artichoke hearts, thawed
4 Tbs (60 ml) chicken stock
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) lemon juice
A few sprigs of fresh thyme, or 1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried tarragon
Freshly ground black pepper to taste
2 oz (60 g) chevre (goat cheese)
2 Tbs (30 ml) skim milk
1 Tbs (15 ml) butter or margarine
1 small clove garlic, finely chopped
2 Tbs (30 ml) dried bread crumbs
Instructions:
Mix together the chicken stock, vinegar, lemon juice, thyme, tarragon, and
pepper in a bowl. Add the thawed artichoke hearts and toss to combine.
Marinate in the refrigerator for at least 4 hours, or overnight. Drain the
hearts and discard the marinade. Mix the goat cheese with the milk until
smooth and creamy. Pipe the mixture onto the artichoke hearts with a pastry
bag, or spoon it on using a small spoon. Melt the butter or margarine in a
small skillet and saute the garlic over low heat for 1 or 2 minutes. Add
the bread crumbs and stir until lightly browned. Place the artichokes on a
lightly greased baking sheet and sprinkle the bread crumb mixture over the
tops. Bake in a 350F (180C) oven for 10 minutes, until heated through.
Serves 4 to 6.
