Go Back
+ servings
Zucchini Flowers Stuffed Artichokes and Goat Cheese

Zucchini Flowers Stuffed with Artichoke and Goat Cheese

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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Course Salad, Starter Course
Cuisine French, Provencal
Servings 4 people


  • 4 large or 8 small fresh Artichokes
  • juice of 1 Lemon
  • 1 cup Vegetable stock
  • ½ cup Extra virgin olive oil
  • 2 Garlic Cloves
  • ¼ tsp Coriander
  • Sea Salt and Pepper to taste
  • 6 oz (2/3 cup) Fresh, Mild Goat Cheese (chèvre)
  • ½ Celery Rib chopped finely
  • 8 Zucchini flowers
  • 2-3 cups Mesclun Salad
  • 2 tbsp Balsamic Vinegar
  • 4 Cherry Tomatoes for garnish


  • Fill up a medium bowl with water and add the lemon juice.
  • 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.
  • Preheat the oven to 400 degrees F (200C).
  • 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.
  • Add the artichokes, lower the heat to medium, and cook for 10 minutes.
  • Drain and artichokes and save the cooking liquid. When the artichokes are cool enough to handle, dice them.
  • In a medium bowl, combine the chèvre, artichokes, celery, and 3-4 tablespoons of the artichoke cooking liquid. Stir well.
  • 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.
  • Cool and refrigerate for 2-4 hours.
  • 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.
  • Garnish with the tomato and serve.
Keyword Goat Cheese, Zucchini
Tried this recipe?Let us know how it was!