Goat Cheese Fava Artichoke Dip, taken from Lidia’s new cookbook “Celebrate like an Italian”. This dip has so many layers of flavor from the wonderful richness of goat cheese to the additions of marinated artichokes with that nice acidic bite. To top things off, a crispy topping of panko crumbs and grated Grana Padano making this dip absolutely delicious especially on a nice toasted slice of rustic bread! Perfect for a party and even as an appetizer for that special evening you have planned for Valentine’s day coming up!
Song of the day: “You Get What You Give” by The New Radicals.
Goat Cheese Fava Artichoke Dip is a plethora of texture and flavor all in one bite. The uniqueness of the fava bean swirled with goat cheese and cream cheese highlighted by those incredibly marinated Italian artichoke hearts, and all topped with golden baked panko and Grana will be a hit at any party you are planning. A perfect intimate and interactive appetizer self-served on toasted bread or crackers!
Goat cheese, what can I say. It is creamy, rich and has this lemony backdrop. When paired with other ingredients and baked it becomes this silent ‘schmoozer’, tantalizing our taste buds with its earthy decadence. This post comes at a time of loss, yet has so much meaning and memory that it makes it a dichotomy of emotion. You see, I lost my father a few weeks ago. He was an amazing man, strong, loyal, honest and humble. Most of all, he was an amazing cook. This recipe is dear to me not because of what it is, but because of who created it. You see, my dad was a huge fan of Lidia and he watched her cooking show faithfully for many years and up until his passing. He would get so excited to see what she would create and at times he would even go down memory lane as some of the recipes Lidia did took him back home to Italy where he was born and raised until he and my mother parted their homeland for a better opportunity in Canada way back in 1958. My father Americo would always be excited to try different recipes that he learned from Lidia and put his own twist on it, something I inherited from him myself. He was a confident cook and many were a family friend to enjoy the delights that he made.
Having done this recipe I can honestly say he would have loved it as he absolutely adored artichokes and we have a few recipes coming in the very near future and one of my dad’s favorite, stuffed steamed artichokes. I can tell you they are amazing and the flavor will have you lip smacking and finger licking. We miss you dad and I hope where you are you can still stay glued to the TV watching Lidia cook up a storm of incredible food that hopefully you can remake and serve to whomever you are with up there in heaven. So this one’s for you dad, I wish I could rooster call like you I would give you a mighty caw! Like my father, he was always working and a no-nonsense man, and when he was happy that mighty rooster came out, so in true Americo fashion here we go to creating this wonderfully rich and creamy Goat Cheese Fava Artichoke Dip!
Look at the fava beans, they are quite broad and have this very starchy nutty flavor to them. I would describe them as well rounded and substantial. The amazing thing is how the fava bean is not lost amongst all the other ingredients, it just finds a way to your tongue. I used dried fava that I soaked overnight but you can use canned or even frozen just make sure you take them out of the pods first, then peel them. For frozen, just run them under water to thaw them, then from there it is exactly the same. The key to fava beans is to shuck them from the pods then peel the skin off them when they are done cooking in boiling water. It doesn’t take long, roughly a quick 5-minute blanch in boiling water. Other things to remember, take out the cream cheese and goat cheese. Room temperature is what we want the cheeses to be, it makes it so much easier to process in the food processor. For the artichoke, you could use the canned ones but I like what Lidia does, she used the ones in oil and a slight bit of vinegar and some incredible herbs. This mingles wonderfully with the cheeses to kick up the flavors just a few notches, well ok, some very lovely notches. I am usually licking the spoon I am using to get it out of the bowl and into the baking dish.
I love the freshnes and bite the scallion bring to the mix here, just another level of flavor for the tasting!
This dip takes no time at all just a quick few pulses of the goat cheese and cream cheese until nice and smooth, in goes some lemon zest and juice, then those marinated artichokes and scallions only to be pulsed very little, leaving some surprize texture and fun for your guests to experience. The finishing touch, some panko, and grated Grana Padano mix on top and this Goat Cheese Fava Artichoke Dip is ready for that pre-heated 375 degrees F oven and be prepared for the lovely aroma that is going to start to tease you as you watch all that cheese bubble as the top turns a golden brown and those edges crisp up a bit with gooey melted cream and goat cheese escaping the rim.
I am flooded with memories of my father in the kitchen cooking away with passionate and confidence even when his illness was beating him down, he always summed up the strength to carry on and his food would shine with all that he was: loving, kind, funny, and proud. He loved cooking for people and enjoyed watching them enjoy themselves. I see his smile and a tear escapes my cheek. It is hard losing someone you love, someone who protected you and taught you so much but as they say, time heals all wounds, and this dip will surely do that too!
Oh my, that aroma of the melted cheese with those spiced up artichokes and familiarity of the green onion is amazing. I want to just dip my finger in but it is hot and I don’t want to burn myself. The bread has a nice crust and that airy middle which is going to house lovely morsels and creamy cavity full of deliciousness.
Look at all that texture and how that gooey creaminess call out to you for a bite, so scrumptious!
My first bite reveals that nice crispy crunch of the topping. The panko nutty and the Grana pungent, a perfect duo to lead us into the realm of luxuriousness. The goat and cheese play so beautifully with the fava creating this incredible starchy yet creamy and light experience and the scallions bringing in a spicy yet sweet element to the mix. I love the way the marinated artichoke just explodes on your tongue and has you scooping seconds and thirds until the bread is no more. Not to worry, crackers will be great too!
My dad Americo had this calmness about him. He was always true to himself, never needed to change for anyone, and things that made him happy were working and cooking. They say we have music inside of us and that is expressed in whatever we do, well my dad had his own song and Lidia helped make that music go on with this lovely Goat Cheese Fava Artichoke Dip. From our kitchen to yours and as Lidia would always say and my father to repeat it with her when watching “Tutti a Tavola a Mangiare!” Thank you, Lidia, for your passion and wonderful heartfelt recipes!
Love you Dad and thank you for being you!
Song of the day: ” You Get What You Give” by The New Radicals.Print
Goat Cheese Fava Artichoke dip is a plethora of texture and flavor all in one bite. The uniqueness of the Fava bean swirled with goat cheese and cream cheese highlighted by those incredibly marinated Italian artichoke hearts, fresh scallions and all topped with golden baked panko and Grana Padano will be a hit at any party you are planning. A perfect intimate and interactive appetizer self-served on toasted bread or crackers!
Adapted from a recipe found on Lidia Bastianich’s new cookbook “Cook Like an Italian”.
- 1–10 ounce log goat cheese at room temperature
- 1–8 ounce package cream cheese at room temperature
- Zest of 1 lemon
- 2 Tablespoons lemon juice
- 1 cup coarsely chopped marinated artichoke hearts
- 1 cup fresh fava beans, shelled, blanched, and peeled
- 1 bunch scallion, both white and green parts, chopped (about 1 cup)
- 1/4 cup Panko crumbs
- 1/4 cup Grana Padano
- crackers or rustic bread slices for serving
- When using fresh fava beans, after shelling from the pods, blanch for 5 minutes in boiling water, rinse in cold water and remove the skin from each bean.
- Pre-heat oven to 375 degrees F.
- In a food processor combine the goat cheese, cream cheese, lemon zest, and juice, add a sprinkling of salt.
- Process until very smooth, scraping the sides of the processor bowl several times between pulses.
- Add the artichokes, favas, scallion, and pulse several times just to break them up a bit. You want the mixture to remain a bit chunky.
- Scrape the mixture into a 2 quart gratin or shallow baking dish, or sas I have done several smaller baking dishes.
- Sprinkle with panko and grated Grana Padano.
- Place on a baking sheet to catch any excess drips, and bake until top is nice and golden brown and the edges are bubbling up. Approx 25-30 minutes.
- Serve with nice toasted rustic bread slices or crackers.
- When fresh Fava beans cannot be found, frozen peeled Fava beans can be used just thaw them under running water
- This dip can be assembled ahead of time then baked when needed.
- It can be served warm, or at room temperature.