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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
Stuffing's
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!!!!!
