This spring, I am trying to clean out the freezer and the pantry. At some point when frozen artichoke hearts were on sale, I bought a bunch! What can I say, I love a bargain. These goat cheese baked artichoke hearts have been a delicious way to use them up!
I have been on a bit of a dill craze, recently, using it in recipes such as this creamy lemon dill orzo soup, or this Norwegian cod grain bowl. It is a flavor that I usually associate with summer, so I guess I’m craving some warm weather!
When I was developing this recipe, I knew I wanted to use up some fresh dill from the fridge, as well as the artichokes. In all honesty, dried dill would work just as well in this recipe.
Finally, I decided it needed to be creamy. Goat cheese adds just the right amount of tang and creaminess, and pairs very well with the dill. In in the spirit of using up ingredients, I used up the goat cheese in a pesto pasta dish!
Variations to the Goat Cheese Baked Artichoke Hearts recipe:
- Cheese swaps: try cream cheese or feta cheese instead if you don’t have goat cheese handy.
- Panko: It adds a nice crunchy layer (which is important for people who have texture issues), but you could easily leave it off this recipe, making it gluten free.
- Try some more mix-ins! Veggies like sun dried tomatoes, mushrooms, asparagus, or leeks would all be great in this bake.
- No cast iron? Transfer from a skillet to a casserole dish instead!
- 1 small onion, diced
- Splash olive oil
- 14 oz package frozen artichoke hearts
- 3 garlic cloves, minced
- 1 TBS fresh dill, minced
- ¼ tsp each: salt and black pepper
- ½ cup crumbled goat cheese
- 3 TBS panko
- 1 tsp olive oil
- Preheat oven to 400 F.
- In an 8 inch oven proof skillet, saute onion in olive oil until translucent.
- Thaw frozen artichokes. Toss with sauted onions in the skillet. Mix in garlic, dill, salt, pepper, and crumbled goat cheese.
- Toss panko and oil together. Spread over artichokes in the skillet.
- Bake in the preheated oven for 10 minutes, or until warmed through.
I really enjoyed this recipe! I tweak it a little bit with the items I had. I used cream cheese instead of goat cheese and put parmesan on top before putting in the oven. Very delicious! Thank You!
Thanks for sharing your substitutes! It sounds delicious!
What’s the nutritional facts for this dish?
Sorry I don’t post nutritional information. I’m just a home cook, not a nutritionist. There are websites where you can enter the ingredients list to get the information you seek.