Week Three, Day One: Jan. 28

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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