I had planned to make a ricotta based stuffing for the four artichoke bottoms remaining from an opened can. Unfortunately the ricotta had spoiled weeks before the expiration date. Oh well, goat cheese was the tastier choice anyway.
To the goat cheese I added:
- blanched (mostly cooked) spinach and broccoli
- freshly shelled and roasted wild hickory nuts
- minced red jalapeños
I sprinkled bread crumbs seasoned with garlic powder on top of the stuffed artichokes and baked them in a 425ºF oven until browned.
I used the leftover goat cheese, spinach and broccoli preparation to stuff a few jalapeños.