Artichokes with Goat Cheese and Prosciutto

Source: Ola Fendert, Chez Papa

Recipe Type: | Seasons:

Serves 6


24 baby artichokes, peeled, trimmed and cooked
24 slices prosciutto
8 ounces goat cheese (as needed)
1 pound baby arugula or mixed greens
Extra virgin olive oil
Fresh pepper to taste


  1. Carefully hollow out the center of each artichoke. Stuff the artichoke with goat cheese. Wrap each artichoke with a thin slice of prosciutto. Rub the artichoke with extra virgin olive oil. Grill or saute slowly so cheese melts inside.

  2. Serve with baby arugula or mixed greens drizzled with extra virgin olive oil and a grind of fresh black pepper.



Farmers Market Ingredients