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Provencal Artichokes Goat Cheese Tapenade Recipe

Artichokes Stuffed with Goat Cheese and Tapenade

Chef François de Mélogue
The combination of fresh artichokes, goat cheese and tapenade translates into "Provence in a bite" to be enjoyed with some chilled rosé.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine French, Provencal
Servings 2 people


Prepping the Artichokes:

  • 4 Young Artichokes just picked from your garden or market fresh
  • 2 tbsp Olive Oil preferably from the Vallée des Baux
  • 1 Bay Leaf
  • 1 tsp Herbes de Provence
  • ¼ cup Rosé
  • 2 cup Water

Finishing the Artichokes:

  • 4 tbsp Fresh Goat Cheese
  • 4 tbsp Tapenade see note
  • 4 slices Pancetta or Bacon


Prepping the Artichokes:

  • Cut four artichokes from your garden, leaving one inch on the stem.
  • Using a sharp paring knife, trim the outer tough leaves off.
  • Nip the top inch and peel the stem.
  • Cut in half and delicately scrape the choke out.
  • Heat olive oil in a pan large enough to easily accommodate all the artichokes.
  • Lay the artichokes cut side down and sauté until golden brown.
  • Add the herbs, rosé, water and a pinch of sea salt.
  • Simmer for twenty minutes, or until tender.
  • Cool on counter.

Finishing the Artichokes

  • Fill the empty cavity with a spoonful of fresh goat cheese and tapenade.
  • Wrap each artichoke in pancetta and toothpick together so they stay married.
  • Light your charcoal fire. If you have rosemary and thyme growing in your yard cut a few branches of each. Throw the herb branches into the fire as your artichokes are cooking.
  • Grill artichokes over a low fire to warmed through, about ten minutes.
  • Enjoy with a simple grilled lamb chop and a glass of Provence rosé.
Keyword Artichokes, Goat Cheese
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