Zucchini Flowers Stuffed with Artichokes and Goat Cheese
Provencal Recipes · Side Dish · Taste · Viktorija TodorovskaZucchini 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.
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.
Ingredients
- 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 freshly ground black pepper to taste
- 6 oz (2/3 cup) Fresh, Mild Goat Cheese (chèvre)
- ½ rib celery chopped finely
- 8 zucchini blossoms
- 2-3 cups mesclun lettuce
- 2 tbsp balsamic vinegar
- 4 grape tomatoes or cherry tomatoes, for garnish
Instructions
- 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.
Tried this recipe?Let us know how it was!
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
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Going to the Wednesday Market in St-RemyRelated Provence Articles
The Tastes of Spring a Salad with Fresh Asparagus and Parmesan
May 5, 2017
When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.…
White Bean and Tuna Salad for Summer Meals
June 30, 2022
When it comes to Mediterranean cuisine, the “borders” are blurry. Long before the EU made inter-European travel more flexible, culinary influences moved organically between countries. The following recipe for White Bean and Tuna Salad is a perfect example, as it could just as easily appear on a menu in Marseille as in Capri. This traditional …
Warm Salad Roasted Leeks, Edamame and Cheese
December 10, 2019
We served this dish as a side at Thanksgiving. However, it also works well as a starter course. Begin your dinner party with a warm salad of roasted leeks with edamame, fresh herbs, Parmesan, and mozzarella. Join us in May for the Pitcher & Powell culinary adventure in Provence, where we will cook, explore and …
Quinoa Salad with Feta and Squash from Café Brun in Antibes
April 3, 2023
The owner of the much-loved French bistro-bar Café Brun in Antibes shares this delicious salad recipe with beets, feta, squash and quinoa. Nestled in the heart of Antibes Old Town between the Provencal market and Port Vauban. Café Brun was created in a former boulangerie in 2016. Café Brun celebrates the “bon vivant” with generous …
2 Comments
This recipe looks amazing. Definitely will give this one a try.
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.