|80 ml||heavy cream|
|225 g||soft goat cheese|
|40 g||Parmesan cheese (grated)|
|2 slices||sourdough bread|
|60 g||pine nuts|
|1 tsp||thyme leaves|
|honey for serving|
Grüner Veltliner, Austria
Though artichokes are notoriously known as difficult to pair with wine, a fresh and crisp dry white will contrast the creamy flavors of this hearty dish.
Preheat oven to 200°C/400°F. Bring a large pot of salted water to a boil. Meanwhile, slice off stems and top one-third of the artichokes. Transfer to boiling water and cook for approx. 15 – 20 min., or until stems are tender when pricked with a knife, then drain.
Cube bread and roughly chop pine nuts. In a large bowl combine bread, pine nuts, softened butter, and thyme leaves and mix until combined. Set aside.
In a small saucepan, warm cream and goat cheese over low heat, stirring until smooth. Remove from heat, continue to stir, and add egg yolk and Parmesan. Season with pepper to taste.
Scrape out fuzzy center and purple prickly leaves from centers of artichokes. Transfer artichokes to a baking sheet and fill the centers of each halfway with cheese sauce. Sprinkle bread crumb mixture evenly over each.