Goat cheese adds delicious touch to this artichoke dish.
Artichauts au Fromage de Chèvre (French)
Serves 6
Preheat over to 400F (200C)
8 Tbs. (120 ml) organic lemon juice
6 medium artichokes, trim the tops and stems
8 ounces (230 g) goat cheese
3 Tbs. (45 ml) each: organic butter; olive oil; whipping cream or plain organic yogurt
3 tsp. (15 ml) minced thyme or 1 tsp. (5 ml) dried
2 pressed garlic cloves
herbs go well with artichokes: coriander, paprika, and parsley
1. Bring a pot of water to a boil.
2. Add 2 Tbs. (30 ml) lemon juice.
3. Add the artichokes and cook until tender, about 25 minutes.
4. Drain well and cool.
5. Using a small spoon, remove the tiny center leaves and chokes.
6. Mix goat cheese, cream/yogurt, thyme and garlic in a bowl.
7. Season to taste with any or all of the herbs (except the thyme and garlic).
8. Spoon mixture into center of the artichokes.
9. Place them in a square piece of foil and cover.
10. Gather foil up around them and twist the top to secure.
11. Place them on a baking sheet and cook about 15 minutes.
12. Melt butter in a small skillet.
13. Add the oil and remaining oil and bring to a simmer.
14. Remove from the heat and stir in thyme and garlic.
15. Unwrap the artichokes.
16. Place on each plate. Drizzle butter mixture around each and serve.
artichoke brush
