| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1995 | 1 | servings | |
INGREDIENTS
| 8 | tb | Fresh lemon juice |
| 6 | md | Artichokes; tops and stems |
| ; trimmed | ||
| 8 | oz | Soft fresh goat cheese; (such as Montrachet) |
| 3 | tb | Whipping cream |
| 3 | ts | Minced fresh thyme or 1 teaspoon dried |
| 2 | lg | Garlic cloves; pressed |
| 3 | tb | Butter |
| 3 | tb | Olive oil |
INSTRUCTIONS
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. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 1217 Calories (kcal); 93g Total Fat; (63% calories from fat); 27g Protein; 94g Carbohydrate; 154mg Cholesterol; 1092mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 1/2 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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