Artichoke and Goat Cheese Spread
Simon Says Cook!
Artichoke and Goat Cheese Spread
Simon Says Cook!
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three 6-ounce jars of marinated artichoke hearts, well drained 1 tablespoon olive oil 1/2 teaspoon finely grated lemon zest 1 pound mild, soft goat cheese, such as Montrachet 1 tablespoon finely chopped flat leaf parsley 1 1/2 teaspoons coarsely ground pepper fresh lemon juice (optional) Directions: In a food processor, pulse the artichoke hearts until coarsely chopped. Transfer to a bowl and toss with the olive oil and lemon zest. Place the goat cheese in the processor and puree until smooth. Gently fold the goat cheese into the artichokes along with the parsley and pepper. Add a squeeze of lemon juice if desired. Cover and refrigerate for up to 2 days. Let it return to room temperature before serving. Makes 3 3/4 cup. |