First course or a side dish, your choice.
Fromage de chèvre aux artichauts
Sert 6
Préchauffer le four à 200C (400F)
Préchauffer le four à 200C (400F)
8 Tbs. (120 ml) organic lemon juice
6 medium organic artichokes, tops and stems trimmed
8 ounces (225 g) goat cheese
3 Tbs. (45 ml) organic plain yogurt
3 tsp. (15 g) fresh thyme or 1 tsp. (5 g) dried thyme
2 pressed organic garlic cloves
3 Tbs. (45 ml) organic butter
3 Tbs. (45 ml) olive oil
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 completely.
5. Use a small spoon to remove tiny center leaves and chokes.
6. Mix the goat cheese, yogurt, 2 tsp. (10 g) fresh thyme, and garlic in a bowl.
7. Spoon mixture into the center of the artichokes.
8. Place each artichoke in the center of a piece of foil large enough to cover it completely.
9. Gather the foil around the artichoke, twisting the top to secure it.
(a) Can be prepared a day ahead and refrigerated.
10. Place the artichokes on a baking sheet and bake about 15 minutes.
11. Melt butter in a skillet.
12. Add the oil and remaining lemon juice. Bring to a simmer.
13. Remove from the stove and stir in rest of the thyme.
14. Season to taste with black pepper.
15. Unwrap the artichokes.
16. Place each on a plate. Drizzle butter mixture around each and serve.
-modified Bon Appétite, Tastes of the World
3 tsp. (15 g) fresh thyme or 1 tsp. (5 g) dried thyme
2 pressed organic garlic cloves
3 Tbs. (45 ml) organic butter
3 Tbs. (45 ml) olive oil
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 completely.
5. Use a small spoon to remove tiny center leaves and chokes.
6. Mix the goat cheese, yogurt, 2 tsp. (10 g) fresh thyme, and garlic in a bowl.
7. Spoon mixture into the center of the artichokes.
8. Place each artichoke in the center of a piece of foil large enough to cover it completely.
9. Gather the foil around the artichoke, twisting the top to secure it.
(a) Can be prepared a day ahead and refrigerated.
10. Place the artichokes on a baking sheet and bake about 15 minutes.
11. Melt butter in a skillet.
12. Add the oil and remaining lemon juice. Bring to a simmer.
13. Remove from the stove and stir in rest of the thyme.
14. Season to taste with black pepper.
15. Unwrap the artichokes.
16. Place each on a plate. Drizzle butter mixture around each and serve.
-modified Bon Appétite, Tastes of the World
