Goat cheese-stuffed artichokes

Step 1/5

• 4 artichokes
• salt

• oven
• slotted spon
• cutting board
• knife
• large pot

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.

Step 2/5

• 2 slices sourdough bread
• 60 g pine nuts
• 30 g butter
• 1 tsp thyme leaves

• cutting board
• knife
• large mixing bowl

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.

Step 3/5

• 80 ml heavy cream
• 225 g soft goat cheese
• 40 g Parmesan cheese (grated)
• 1 egg yolk
• pepper

• small saucepan

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.

Step 4/5

• baking sheet

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.