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Brie-Stuffed Baked Artichokes

  • Prep 10 min
  • Total 35 min
  • Servings 3

Serve up some comfort in the form of crispy, cheese-stuffed artichokes. So indulgent and so easy! MORE + LESS -

Half Baked Harvest
March 11, 2015

Ingredients

3
large artichokes
8
oz Brie cheese, rind removed, cut into chunks
1/3
cup heavy whipping cream
1
egg yolk
1/2
cup grated Parmesan cheese
Pepper
1/3
cup Progresso™ plain bread crumbs
2
tablespoons butter
1
teaspoon dried thyme leaves

Steps

Hide Images
  • 1
    Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander.
  • 2
    Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate.
  • 3
    In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the Parmesan cheese. Season with pepper.
  • 4
    Set oven control to low broil, and position rack close to bottom of oven.
  • 5
    Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
  • 6
    In medium bowl, mix remaining 1/4 cup Parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes.
  • 7
    Broil 3 to 5 minutes, watching carefully, until golden.

Expert Tips

  • Feel free to mix and match cheeses. Blue cheese and Brie together would also be delicious!

Nutrition Information

No nutrition information available for this recipe

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