Sonoma Modern American Roasted Stuffed Artichokes Serves 4
8 baby artichokes 1) peel artichoke (soak in lemonwater) 1/2 onions diced scoop out heart 1/2 carrots julienne 2) cook onion, carrot, garlic and bay leave 1tsp chopped garlic in oil 1 T olive oil 3) add choke and salt cook 1 min. 1/2 bay leaves 4) add wine and vermouth, bring to boil and 1 cup white wine reduce heat to hard simmer and cook 1/4 cup vermouth until done pinch salt and pepper 5) season and cool in ice bath
Provencal 3 T chopped parsley 2 T chopped tarragon ¼ cup sliced almonds toasted 1 clove garlic chopped 1 T bread crumbs 2 T extra virgin olive oil salt & pepper Mix and stuff into the centers of the artichoke. Drizzle with oil. Bake in 350* until hot, about 6 minutes. Remove from oven and sprinkle with parmesan cheese. Serve over salad or sprinkle with extra virgin olive oil and herbs. Serve as hors de oeuvres. Enjoy!!!!!
Brie ½ # brie sliced in 16 pieces at room temperature 8 cooked baby artichoke cut in ½ 1 T chopped parsley 1 T chopped rosemary 1 tsp chopped garlic 1 T olive oil Marinate artichoke in oil, garlic and herbs. Caramelize in a pan on the stove or bake at 350* for 5 minutes. Place artichokes cut side up on a plate. Place a slice of cheese in the center while still hot. The cheese should melt. Serve over a fresh baby beet salad. Enjoy!!!!!