Provencal RecipesSide DishTaste: Food & DrinkViktorija Todorovska

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes. Serve as a starter course or with a bit more mesclun for a lunch-size salad.

Provence Luberon market zucchini flowers

Zucchini Flowers Stuffed Artichokes and Goat Cheese
Zucchini Flowers Stuffed with Artichoke and Goat Cheese
Print Recipe
Zucchini flowers are one of the delicacies of Provence. They are best stuffed with a young, mild goat cheese that won’t overwhelm the delicate flavour of the flower. Pair the dish with a delicate, dry Provence rosé.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Zucchini Flowers Stuffed Artichokes and Goat Cheese
Zucchini Flowers Stuffed with Artichoke and Goat Cheese
Print Recipe
Zucchini flowers are one of the delicacies of Provence. They are best stuffed with a young, mild goat cheese that won’t overwhelm the delicate flavour of the flower. Pair the dish with a delicate, dry Provence rosé.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Ingredients
Servings: people
Instructions
  1. Fill up a medium bowl with water and add the lemon juice.
  2. Clean the artichokes: Cut off top 1/3 of the artichoke, including spiny tops. Remove the outer leaves by peeling them back until they snap. Using a paring knife, peel stem to remove fibrous outer layer. Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart. With a spoon, scoop out the chokes and clean the inside of the artichoke. Immediately put artichokes in bowl of water with lemon.
  3. Preheat the oven to 400 degrees F (200C).
  4. In a small (1-quart [948-mL]) saucepan, bring to a boil the vegetable stock, oil, garlic, coriander, a pinch of salt and a grinding of black pepper.
  5. Add the artichokes, lower the heat to medium, and cook for 10 minutes.
  6. Drain and artichokes and save the cooking liquid. When the artichokes are cool enough to handle, dice them.
  7. In a medium bowl, combine the chèvre, artichokes, celery, and 3-4 tablespoons of the artichoke cooking liquid. Stir well.
  8. Gently open the zucchini flowers and using a spoon, fill each flower with as much of the goat cheese (chèvre) mix as it will hold. Arrange the flowers in an oven-safe dish, drizzle with 3 tablespoons the cooking liquid and bake for 5-7 minutes.
  9. Cool and refrigerate for 2-4 hours.
  10. To serve, place two zucchini flowers on each plate. Add some mesclun and dress it with a little of the artichoke cooking liquid and ¼ to ½ tablespoon balsamic vinegar.
  11. Garnish with the tomato and serve.

Other Recipes with Zucchini:

Financiers aux Courgettes (Zucchini Financiers) from Martine @ Goût et Voyage

Savoury Zucchini Tart Appetizer

Zucchini Tuna Rolls Appetizer by David at Cocoa & Lavender

Zucchini and Basil Velouté from Martine @ Goût et Voyage

Salmon with Herbed Provencal Chèvre Wrapped in Zucchini by David at Cocoa & Lavender

 

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Viktorija Todorovska

Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
and
Nice Cuisine and the Art of Living

Don't forget to follow Viktorija on social media (links below).

2 Comments

  1. Avatar
    Todd
    July 11, 2019 at 1:20 pm — Reply

    This recipe looks amazing. Definitely will give this one a try.

    • CKAdmin
      July 11, 2019 at 10:46 pm — Reply

      Hello Todd: Thanks for reading Perfectly Provence. Yes, this recipe by Viktorija is delicious, it combines so many of my favourite things. If you would like to receive our weekly newsletter, follow this link and you will get a copy of the summer menu at the same time.

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