My husband worked in a cute cafe called the Nook the whole time he was in chef school. They had great food that was pretty simple but always had people coming back for more. This easy appetizer dish is similar to the one they had there that was made with prosciutto but I like using this air dried beef called Bresaola. This is a great recipe because it will fit into primal and low carb diets. If you feel like adding a little grass fed cheese to your Paleo diet it can be great too. Make sure to get organic goat cheese whenever possible. This is a perfect for a snack before a big game or an easy dinner.
Goat Cheese Stuffed Artichoke Hearts with Beef Bresaola and Pesto Sauce
Prep time:10 minutes
Cook time: 10 min
4 oz beef Bresaola or other cured meat
4 oz goat cheese
3 cups basil leaves (I have also used cilantro)
1/ 2 cup olive oil
Sea salt and pepper to taste
1 Tbsp lemon juice
Preheat the oven to 350 degrees.
Wrap the artichoke hearts in the beef and set them on baking sheet lined with parchment.
Roll a few tablespoons of goat cheese into a small ball and place on top of the artichoke heart.
Heat up the artichokes in the oven for about 10 minutes.
Place the basil into the blender with the olive oil, salt, pepper and lemon juice.
Remove the warm artichokes from the oven.
Pour a few tablespoons of the sauce over each artichoke.
Serve and enjoy.
Please note: if you are sensitive to goat cheese you can make macadamia nut ricotta instead.
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