Goat Cheese Stuffed Artichoke Bottoms

I had no idea that artichoke bottoms were a thing until after I opened and drained a traditional can of artichoke hearts, made this recipe to a letter and ended up with a tasty but less than pretty appetizer. They looked nothing like the beautiful photos I was trying to replicate.

They tasted amazing, I assure you. But I was fascinated by the uniform, perfect cups in the picture and was on a mission.

And so I went in search of artichoke bottoms and for $28 (but free shipping, thanks to Amazon Prime) for six cans, I had them. And they made all the difference. (I would know - I made them three times in about a week and we enjoyed them as much each time.)

I made these for one of our monthly game nights, along with jerk chicken wings and jalapeno poppers. Everything was a hit, but these were among the first to go. And if anyone knows good food, it's this group - you work up quite an appetite strategizing over Jenga and stressing over the 5 Second Rule!

And so now I'm obsessed with these gorgeous vegetables, just waiting to be filled with any combination of stuffings. They are the perfect bite-sized nibble, easy to work with and beautiful to display. Enjoy!

Ingredients:

• 2 cans (15-ounce) artichoke bottoms, drained and patted dry
• 1 large log (11-ounce) goat cheese, room temperature
• ½ cup freshly grated Parmesan cheese, plus more for topping
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper

Method:

1. Preheat oven to 375 degrees.
2. Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
3. In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
4. Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.

Source: A Cookbook Obsession

Herb-Roasted Fish in Parchment

I have long been a fan of Ina Garten and her recipes. Her cookbooks read like stories to me, and I love that she includes pantry tips, shopping sources and basic entertaining tips.

I have liked every one of her recipes I've tried (her Steakhouse Steaks and Shrimp Scampi are two of my favorites) and this was no exception. I couldn't believe how much flavor the olives gave the dish, and parchment kept the fish really moist even when fully cooked. Easy to put together and quick to cook - great weeknight dish with green beans almondine and roasted potatoes.

Ingredients:

For each serving (I made four) you'll need:

• 8 ounces boneless fish fillet, such as snapper or cod 
• ½ teaspoon kosher salt 
• ¼ teaspoon freshly ground black pepper 
• 1 tablespoon freshly squeezed lemon juice 
• 1 tablespoon good olive oil 
• 1 large sprig fresh thyme 
• 2 Ceregnola or other large green olives with pits 
• Extra-large egg 

Method:

1. Preheat the oven to 400 degrees. 
2. Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet. 
3. Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package, then place the package on a sheet pan.
• NOTE: To this point,  you can "Make it Ahead." Place the fish packets on the sheet pan and refrigerate until ready to bake. I put mine together before work then just popped them in the oven that evening.
4. Bake for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper. 

Source: Barefoot Contessa