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Courgette flowers stuffed with clotted goat cheese, purple artichoke and mixed greens

4 people
Red wine
  • 8 courgette flowers
  • 4 purple artichokes
  • 250 cl clotted goat cheese
  • 50 g celeriac
  • 2 garlic cloves
  • 15 cl chicken broth
  • 10 cl olive oil
  • Salt and pepper
  • Coriander

In Provence, courgette flowers are often stuffed, but usually with a special stuffing, with a clotted goat cheese base, that does not overwhelm the delicate flavour of the flowers. Toss the artichokes and cook them in olive oil, garlic and chicken broth. Add salt, pepper and coriander.

Mix the clotted goat cheese with two diced artichokes and diced celeriac. Next, relax a little with the cooked artichoke and a dash of olive oil. Season and stuff the flowers. Bake with a dash of olive oil for 2 minutes at 280°C. Refrigerate.

How to serve

Garnish the plate: Place 2 courgette flowers with a bit of mixed greens, season with the cooked artichokes and a few drops of balsamic vinegar. Add a half-artichoke, diced celeriac and a cherry tomato to each plate.