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Lemony goat cheese-stuffed artichokes

Cityline | posted Monday, Apr 27th, 2015


Lemony goat cheese-stuffed artichokes


  • 2 artichokes, about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter, divided
  • 1/4 tsp salt


Line a baking sheet with foil.

Trim and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.

Pour water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, flipping halfway through, until tender, 12 to 15 min. Drain well.

Preheat broiler.

Mash goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.

Whirl bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.

Arrange artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.

Broil in centre of oven until tops are golden, about 1 min. Serve warm.

Serves 4 | Per serving 175 calories, 8 g protein, 8 g carbs, 13 g fat, 2 g fibre, 373 mg sodium. Good source of vitamin A.

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Goat cheese semifreddo, poached Niagara yellow plums

BT Toronto | posted Tuesday, Sep 24th, 2013


Goat cheese semifreddo, poached Niagara yellow plums



  • 9oz / 250gm soft goat cheese
  • 5 tsp / 25 mls milk
  • 2oz / 60gm cream cheese
  • ½ vanilla pod or ¼ tsp vanilla essence
  • 2 eggs
  • 2oz / 60 gm caster (Bakers) sugar
  • 1 gelatine leaf
  • 250ml / 1 cup 35% cream


  • 6 p/c Plums cut in half and stone removed
  • 9oz / 250gmSugar
  • 9oz / 250ml water


  1. This recipe is well worth the time to prepare, the end result is a semifreddo that is not too sweet and is balanced well with the poached plums. In a mixer with a paddle attachment mix the goat cheese, cream cheese and vanilla beans together until smooth. Place the eggs in a mixer with a whisk attachment and add 1 teaspoon of sugar and whisk until doubled in size.
  2.  In a pot, add the rest of the sugar and bring up to a boil (118C). Slowly pour this over the above egg mixture and whisk for 4 minutes and set aside.
  3. Place the Gelatine leaf in cold water until it softens. Bring 100ml of the 35% cream to a boil and add the Softened gelatine leaf to this to dissolve. Whisk the rest of the 35% cream to a soft peak.
  4.  Fold the gelatine mix in with the cream cheese, slowly fold the egg mix in and lastly fold in the Whipped cream.You can freeze into moulds or place in a zip lock bag.

Poached Niagara Yellow Plums

  1. Bring water and sugar to a boil, reduce to the lowest heat setting and add the plums. Plums will take about 15 minutes to poach.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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