Pinspired: Brie Baked Artichokes

It has been a couple of weeks since I have turned to my Pinterest Boards for inspiration in the kitchen, but after a very busy couple of weeks, I finally had a Sunday night to myself last weekend and wanted to treat myself to something a little special. So I headed over to my Pinterest Recipe Board and perused my options. I quickly settled on brie baked artichokes as a decadent, delicious, but not to time- or work-intensive treat.

The final result was AMAZING. I served it up with a mustard marinated chicken breast and some homemade garlic bread. Also, this recipe makes 2 artichokes, and if it weren’t for the blasted egg yolk it would be easy to halve. However, since I didn’t want to take too many chances, I made both artichokes and heated the second one up for a post-workout treat the next day. Just put it in the microwave on 40% power for about a 2-3 minutes. I had some left over sauce, which I spooned on top of the artichoke and then tossed under a pre-heated broiler for a minute or two to get a fresh layer of crunch goodness.

Brie Baked Artichokes
Serves 2

2 large artichokes
4 ounces brie, rind removed and cut into chunks
½ cup heavy cream
1 egg yolk
¼ cup freshly grated parmesan, plus more for the top
½ teaspoon (or more) fresh ground pepper
dash of sea salt
1 teaspoon fresh thyme leaves
¼ cup finely chopped almonds
1)     Carefully prep artichokes by cutting off the stem, the top quarter of the artichoke, and trimming any pointy barbs from the lower leaves.

2)     Boil artichokes in salted water for 15-20 minutes, depending on size. The artichokes are done when you can pull a leaf off with next to no effort. Remove from the boiling water and set upside down in a colander so the water can drain out of the artichoke.

3)     In a small pot over low flame, melt the brie into the heavy cream, stirring constantly. When the brie is smooth, remove from heat heat and stir in the egg yolk, the grated parmesan, the thyme, salt & pepper, and the almonds.

4)     Place the artichokes in a small baking dish and carefully feather out the leaves so it is easier to fill the artichokes. Spoon the sauce into the artichokes until it covers the top leaves. Sprinkle them with additional grated parmesan and almonds (optional).

5)     Put the casserole dish in the middle of the oven, under a low broiler and let them cook for about 10 minutes, checking often, or until a golden crust forms.

3 responses to “Pinspired: Brie Baked Artichokes

  1. Pingback: Meatless Monday: Gnocchi with Summer Vegetables | corkandspoon

  2. These look so delicious.

  3. I need to try this! Brie is the most amazing cheese EVER

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