Artichokes with Goat’s Cheese

Neptune Diner


– 8 tablespoons of freshly-squeezed lemon juice
– 6 medium artichokes, tops and stems trimmed
– 8 oz of soft fresh goat’s cheese
– 3 tablespoons of whipping cream
– 3 teaspoons of minced fresh thyme
– 2 large garlic cloves, pressed
– Salt and freshly-ground black pepper, to taste
– 3 tablespoons of butter
– 3 tablespoons of olive oil


– Bring a large pot of water to boil.
– Add 2 tablespoons of the lemon juice to the water.
– Add the artichokes and cook until tender (25 minutes or so).
– Drain well, then allow to cool completely.
– Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
– In a small bowl, mix the goat’s cheese, whipping cream, 2 teaspoons of thyme and garlic.
– Season to taste with salt and black pepper.
– Spoon the mixture into the center of the artichokes, dividing equally.
– Place each artichoke in the center of a square piece of foil large enough to completely cover the artichoke.
– Gather the foil up around artichoke, twisting top of foil to secure.
– Preheat your oven to 400°F (205°C).
– Place the artichokes on a baking sheet and bake until heated through (15 minutes or so).
– In a heavy small skillet, melt the butter.
– Add the olive oil and remaining 6 tablespoons of lemon juice and bring to simmer.
– Remove from the heat and stir in remaining 1 teaspoon of thyme.
– Season to taste with salt and black pepper.
– Unwrap the artichokes and place each in the center of a plate.
– Drizzle the butter mixture around each artichoke.
– Serve.

Neptune Diner
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