3/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
4 ounces cream cheese, room temperature
3 ounces goat cheese, room temperature
2 teaspoons grated lemon zest
1 teaspoon dried tarragon
1/8 teaspoon pepper
paprika (for color)
2 6 1/2 ounce jars artichoke hearts, strained
Mix the Parmesan and parsley together in a small bowl. Combine the cream cheese, goat cheese, lemon zest, tarragon, and pepper in a medium bowl. Add the artichoke hears and mix to coat each one liberally. Transfer to the bowl of Parmesan and roll to cover completely. Place on a waxed paper-lined baking sheet. Sprinkle with paprika. Refrigerate until firm, about 1 pour. Let sit at room temperature for 30 minutes before serving.
Photo by Emily
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