Stuffed Artichoke
Served with Baguette slices and warm Chèvre
Artichoke steamed, stuffed with a mixture of bread crumbs, parmesan, garlic, thyme, sage, and dill, then roasted. The recipe comes from Bittman's How to Cook Everything Vegetarian. This was tasty and the artichoke had a nice roasted flavor, but I think I prefer a simpler artichoke preparation, just steamed with salt. Though that presentation wouldn't be nearly as pretty. The chèvre is local from Lively Run Goat Dairy. Great cheese, no animal rennet, and a fantastic farm. You can pet their goats!
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