Marinated Goat Cheese
Drain the artichokes thoroughly. Place the artichokes inbetween paper towels and squeeze the excess liquid from them. Cut the goat cheese into the pieces, then add to a bowl with the artichokes. Peel and finely dice the garlic. Rinse the rosemary and remove the leaves from the stems. Add the garlic, rosemary, and olive oils to the bowl. Drizzle the olive oil over the bowl, then season with salt. Toss to combine, then place in the refrigerator overnight. If necessary, add more olive oil to the mixture.