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Keto Appetizers

Artichoke Bites III

These keto artichoke bites have become my go-to appetizer for gatherings. The creamy blend of cream cheese and goat cheese coats tender artichoke hearts, rolled in Parmesan and parsley for a crisp finish. They're elegant yet simple to prepare, and I love serving them slightly chilled for a refreshing bite. With just a handful of ingredients, they come together quickly and offer a sophisticated flavor profile that even non-keto friends enjoy.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 280 Calories
Artichoke Bites III

Ingredients

  • /4 cup freshly grated Parmesan cheese
  • tablespoons chopped fresh parsley
  • ounces cream cheese, at room temperature
  • ounces goat cheese, at room temperature
  • teaspoons grated lemon zest
  • teaspoon dried tarragon
  • /8 teaspoon black pepper
  • (6.5 ounce) jars artichoke hearts, drained and cut into uniform bite size pieces

Instructions

  1. Step 1

    Start by combining the Parmesan and parsley in a shallow dish and set it aside. In a mixing bowl, blend the cream cheese, goat cheese, lemon zest, tarragon, and pepper until smooth. I find that letting the cheeses come to room temperature makes blending effortless. Gently fold the artichoke pieces into the cheese mixture, using a light touch to keep them intact. Then, one by one, roll each piece in the Parmesan-parsley mix until nicely coated. The lemon zest adds a bright counterpoint to the rich cheeses, while tarragon brings a subtle licorice hint. If you prefer a crispier exterior, you can add a few extra minutes of rolling to pack on more Parmesan. Place the coated bites on a wax paper-lined tray, cover, and chill for at least an hour to firm up. Once chilled, the bites firm up beautifully and are easy to pick up. I like to take them out 30 minutes before serving for optimal texture and flavor. They should be slightly chilled, not cold, so the cheese is creamy and ready to enjoy.

Chef's Tip

For an extra flavor boost, I sometimes add a pinch of garlic powder to the Parmesan mix. If you want to prep ahead, these can be made a day before and stored in the fridge—just let them sit out a bit before serving.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. I don't recommend freezing, as the cheese texture can become crumbly. Simply let them sit at room temperature for 15 minutes before enjoying again.

Variation Tips

For a dairy-free version, use vegan cream cheese and skip the Parmesan, rolling in crushed pork rinds instead. You can also swap goat cheese with feta for a saltier kick, or add a pinch of red pepper flakes to the coating for heat. Serve alongside a board of olives and cured meats for a complete antipasto spread.

Frequently Asked Questions