Artichokes with Goat Cheese and Prosciutto | CUESA

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Returns March 11, 2021 | SF

Artichokes with Goat Cheese and Prosciutto


Ola Fendert, Chez Papa

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.




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