May 4, 2008

Artichokes Stuffed with Garlicky Herb Goat Cheese











































Serves 9
Ingredients:

9 medium artichokes
2/3 C + 2 T extra virgin olive oil, divided
juice of 4 lemons
1lb fresh goat cheese
2 garlic clove, minced
9 thyme sprigs
1/2 bunch of Italian parsley, chopped
2 sprigs of tarragon, leafs chopped
4+ T heavy cream
1 C multi-grain bread crumbs
sea salt & freshly ground black pepper

Preparation:

Preheat the oven to 375°F. Bring a large pot of salted lemon water to a boil (juice of 2 lemons). If
the water comes to a boil before you are ready to cook the artichokes, simply turn off the flame
and bring back to a boil when you are ready.

Fill a large bowl with cold water and the juice of 2 lemons.

Trim the stem of each artichoke 1/4" from the base. Peel off and discard the outer dark green
petals. Stop when you reach the light green petals. Trim the tips of the remaining petals by
1/2". Trim any remaining dark green on the base. As you finish each artichoke, place each in the
bowl of lemon water. (If you prefer skip the bowl of lemon water and take 1/2 of a lemon and
rub each artichoke all over to prevent discoloration).

Boil all of the artichokes in the pot of salted lemon water for 8-12 minutes until al dente when
pierced with a small knife. I like to put a heat resistant glass bowl over the top of the pot to keep
the artichokes under the simmering water. Drain for a few minutes, remove and discard the choke (if you can't pull out the choke entirely, it helps to use the small end of a melon baller to get out all of the fuzz).
Place upright in an oiled earthenware baking dish, salt the cavity of each artichoke, drizzle with
2/3 C olive oil and let cool.

Meanwhile, in a medium bowl mix together the goat cheese, garlic, herbs, cream, bread crumbs and salt & pepper to taste.

Once the artichokes are cool, stuff each with the goat cheese mixture. Drizzle with the remaining
2 T olive oil. Bake for about 20-25 minutes once the cheese begins to turn golden and melt.
Serves 9

4 comments:

  1. I've decided I must be artichoke-retarded. I've tried this 3 times now and each is an utter failure... and LOVE artichokes and goat cheese. I think I need to go to culinary school:)

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  2. Oh Lucas, I'm sorry): What is the issue that you're having? Maybe I can walk you through it? Is it the measurements? The cooking time? Sorry I'm 2 months late to your response, just realizing that you left this(: I do think the best time for nice & meaty artichokes is the Spring!!! Definitely give it a go in the Springtime. But hmmm, if it's the measurements etc. let me know and perhaps I need to re-test?

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  3. Victoria’s mastery of the art of delicious recipes for body and soul are a culmination of her amazing care for our health and the environment we all share. We are so lucky to have her expert advice in the key selection of organic foods that make us look good and feel great. I am in love with her wholesome baked treats and her perfectly prepared preserves. All her meals are simply delightful! Thanks Vic!

    ReplyDelete
  4. You are most welcome! Thank you!

    ReplyDelete