Artichoke Heart Truffles with Goat Cheese, Tarragon and Parmesan served with Dobbes Family Estate Pinot Gris 2007

3/4 cup freshly grated Parmesan

2 tablespoons chopped parsley

4 ounces cream cheese, at room temperature

3 ounces goat cheese, at room temperature

2 teaspoons lemon zest

1 teaspoon dried tarragon

1/8 teaspoon pepper

two 6 1/2 ounce jars marinated artichoke hearts, strained and trimmed to bite size pieces

Mix the Parmesan and parsley together in a small bowl.  Combine the cream cheese, goat cheese, lemon zest, tarragon and pepper in a medium bowl.  Add the artichokes and mix to coat each heart liberally.  Transfer to the bowl of Parmesan and roll to cover completely.  Place on a parchment or waxed paper-lined baking sheet.  Refrigerate until firm, about 1 hour.  Let sit at room temperature for 30 minutes before serving.  Can be prepared and refrigerated up to 3 days in advance and brought back to room temperature before coating the artichokes.  

yield:  about 24 truffles

Recipe contributed by:

Chef Sarah Carlson

The Red Hare

Personal Chef and Catering

503.680.5875

www.theredhare.net