Cheese-Stuffed Artichokes Recipe
Prep Time:
5 minutes
Cook Time:
40 minutes
Servings:
2 servings
Ingredients
  • 2 large artichokes
  • 4 ounces fontina cheese, cubed
  • ½ cup heavy whipping cream
  • 4 ounces goat cheese, crumbled
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup breadcrumbs
  • ½ lemon, juiced
Directions
  1. Cut the stems off the artichokes, so the artichokes sit flat. Slice away the top fourth of the artichokes, so the inside of the artichokes are exposed.
  2. Bring a pot of water to a boil, and carefully add the artichokes with the inside facing down. Boil for 15 minutes, until browned and tender. Strain in a colander, and let the artichokes drain stem-side up.
  3. While the artichokes are boiling, preheat the oven to 400 F. In a skillet over medium-low heat, melt the fontina and cream, whisking constantly. Once melted, whisk in the goat cheese, garlic, salt, and pepper. Once smooth, remove from the heat.
  4. If desired, remove the inner purple leaves and fuzzy choke from the artichokes before stuffing. Place artichokes in a baking dish with inside facing up. Then, pour the cheese sauce over artichokes, filling each leaf with cheese. Sprinkle the breadcrumbs on top.
  5. Bake for 20 minutes, until the cheese is bubbling, and the breadcrumbs are golden brown. Remove from the oven, and let it cool slightly before serving. Spritz with lemon juice.
  6. To eat, peel away each leaf and, using your teeth, eat the artichoke meat at the base of each leaf. If you left the choke in while baking, avoid eating the fuzzy, hairy center.