I was looking for something beautiful to make and photograph for my food photography class. I had a beautiful artichoke in the pantry and an online search led me to a recipe for Artichoke with Brie de Meaux Sauce. Unfortunately the brie sold in the US is not French brie because it is not made with raw milk. But, we do what we need to do, so I bought the best US brie I could find and adapted the recipe accordingly.
This recipe starts with the globe being trimmed and the cleaned out, forming a “bowl” to hold the sauce. The artichoke is steamed, then filled with the hot cheese sauce, and placed under the broiler to form a nice crust on the cheese and almonds. Theartichoke should be eaten by pulling leaves from the outer edge working towards to middle, dipping in the cheese sauce until you reach the artichoke heart. Delicious!
Recipe adapted from Cooking in Sens
Artichoke with Brie Cheese and Almond Sauce
- 2 large globe artichokes
- Juice from 1/2 lemon
- 1 lemon slice
- 1 large garlic clove (smashed)
- 4 ounces Brie
- 3/4 cup heavy cream
- 1 egg yolk (beaten)
- 1/2 cup parmesan cheese (grated)
- 1 tsp fresh thyme leaves (chopped)
- 3 tbsp crushed almonds
- Cut off the tips of the outside leaves. Cut off the stem so that the artichokes sits level in the pot. Remove the soft leaves at the center of the artichoke until you can reach and scrape out the choke. Place the artichokes in the cold water with the lemon juice until ready to cook.
- Bring to boil about 2 inches of water with the lemon slice, garlic clove. Place the artichokes in a steamer basket, cover and steam for 30 – 40 minutes. Test for doneness by removing a leaf midway to the center of the artichoke. When desired tenderness is achieved, remove and drain, top side down in a colander.
- Over a low heat, melt the brie in the cream. When smooth, turn off the heat and add the egg yolk, whisking constantly. Stir in 1/4 cup of the parmesan, thyme and 2 TBS almonds. Stir until well blended.
- Place the artichokes in an oiled baking pan, fill the artichokes to over flowing with the sauce, sprinkle with the rest of the parmesan and the remaining almonds, then broil until golden brown.