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In the Kitchen: Stuffed Artichokes

In the Kitchen
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Today in The Rhode Show kitchen we are joined by Executive Chef and Owner David Ashworth of Parma Ristorante making their Stuffed Artichokes.


  • 6 Artichokes Hearts (canned)
  • 5 oz goat cheese
  • 2 tbsp white truffle oil
  • 1/4 cup of crispy pancetta – diced
  • 1/2 cup of heavy cream
  • 1/2 cup of balsamic glaze
  • 3 eggs
  • Seasonings: salt, pepper, granulated garlic
  • 2 cups of bread crumbs – seasoned optional


Truffled Goat Cheese:

  1. In a bowl, mix goat cheese, 1/2 of truffle oil, 2 pinches of salt, 1 pinch of pepper, 1 pinch of granulated garlic then mix with the back side of the spoon and add parsley.

Balsamic Cream Sauce:

  1. In a small sauce pan add heavy cream, aged balsamic glaze and crispy pancetta and reduce till thickened.


  1. Take artichokes hearts and stuff the middle of them with a tbsp on the truffled goat cheese.
  2. After stuffing, put them in a simple egg wash and then dredge in breadcrumb evenly.
  3. Fry in oil at 350 degrees or on med high heat.
  4. When fried, place over prosciutto di parma on a plate and drizzle with the balsamic cream.

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