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Categories:Viewed: 86 - Published at: 5 years ago
Ingredients
- 8 tablespoons fresh lemon juice
- 6 medium artichokes, tops and stems trimmed
- 8 ounces soft fresh goat cheese (such as Montrachet)
- 3 tablespoons whipping cream
- 3 teaspoons minced fresh thyme or 1 teaspoon dried
- 2 large garlic cloves, pressed
- 3 tablespoons butter
- 3 tablespoons olive oil
Method
- Bring large pot of water to boil.
- Add 2 tablespoons lemon juice to water.
- Add artichokes and cook until tender, about 25 minutes.
- Drain well.
- Cool completely.
- Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
- Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl.
- Season to taste with salt and pepper.
- Spoon mixture into center of artichokes, dividing equally.
- Place each artichoke in center of square piece of foil large enough to cover artichoke completely.
- Gather foil up around artichoke, twisting top of foil to secure.
- (Can be prepared 1 day ahead.
- Refrigerate.)
- Preheat oven to 400F.
- Place artichokes on baking sheet and bake until heated through, about 15 minutes.
- Melt butter in heavy small skillet.
- Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer.
- Remove from heat and stir in remaining 1 teaspoon thyme.
- Season to taste with salt and pepper.
- Unwrap artichokes.
- Place each in center of plate.
- Drizzle butter mixture around each and serve.
