Serves
4
INGREDIENTS
- 1/4 cup finely chopped (or mint) fresh parsley
- 1/4 cup bread crumbs
- 113 g soft goat cheese
- canola oil
- 142 g baby arugula
- 4 cooked artichokes
- extra virgin olive oil
- one half lemon
- 1/3 cup toasted sliced almonds
METHOD
Preheat oven to 375F. Line a small baking pan with parchment paper. Combine parsley and breadcrumbs in a small bowl.
Divide goat cheese into 4 equal pieces and shape each one into a small patty. Brush with canola oil then dip into parsley mixture to coat completely. Place on prepared baking pan. Bake 5 to 7 min or until very hot.
Divide arugula among 4 shallow bowls. Cut each artichoke in half and place on top of arugula. Drizzle with olive oil. Place one piece of warm goat cheese over artichokes. Drizzle with a little fresh lemon juice. Sprinkle with almonds.