For bridal and baby showers, this pineapple sherbet drink is always a hit. It’s impossible to stop! You can use a variety of tastes, like lemon-lime, orange, strawberry, or even a blend. You can use 2 liters of ginger ale and a pitcher of powdered drink mix in place of the soda.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 pieces |
Ingredients
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 ounces cream cheese, at room temperature
- 3 ounces goat cheese, at room temperature
- 2 teaspoons grated lemon zest
- 1 teaspoon dried tarragon
- ⅛ teaspoon black pepper
- 2 (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces
Instructions
- In a bowl, mix together the Parmesan cheese and parsley. Set aside.
- In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
- Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.
Nutrition Facts
| Calories | 57 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 137 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Reading previous reviews, I made these using marinated artichokes, homemade goat cheese, and added garlic salt to Parmesan coating. They hit the spot for a quick snack. Thank you.
ok, just ok.
I had a VERY difficult time “folding” the artichoke into the cheese mixture. I ended up using my fingers, which got really, really goopy. Two big fans of artichoke gave them a 4 star rating, and the rest of us rated them a 1 or 2.
I tried this recipe for our Sunday dinner on Memorial Day weekend. It was served up as an appetizer and went over fairly well although was over-shadowed by a better appetizer. I followed the recipe fairly closely in terms of ingredients, as the only change I made was to use fresh tarragon. The lemon zest was the largest flavor component, a surprise the recipe, but a very nice addition. I made a couple changes in the preparation. Due to time I heated up the goat cheese and cream cheese mixture from refrigerator temp by placing it in a pre-heating oven for a few minutes (the recipe calls for room temperature cheeses). Also, I was hesitant to fold the artichokes into the cheese mixture so I individually rolled the 1/2 hearts into the mix, then through the parmasean and parsley. Overall, the lemon zest is a nice idea, but this appetizer lacked luster. To add luster I would have used artichoke hearts marinated in a vinegar packing rather than water. However, I think the hearts would them compete too much with the zest.