Baked artichokes with cheese
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish uses marinated artichoke bottoms. Their bowl-shaped form makes them an excellent base for the filling. The artichokes are arranged in a baking dish, sprinkled with breadcrumbs and grated Parmesan, and briefly baked in the oven. Each bowl is then filled with a soft cheese (such as Brie or sheep's milk cheese), sprinkled with more breadcrumbs, and grilled in the oven. The result is a delicious appetizer with a crispy golden crust and a tender cheesy filling. Serve several artichokes at a time on a bed of salad greens with a vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 jar (340 g) marinated artichoke bottoms, patted dry
- 4 tbsp. plain or spiced breadcrumbs
- 1.5 tsp. grated parmesan
- 110 g soft sheep's milk cheese or brie, sliced (rind removed)
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
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Recipes with similar ingredients: Artichokes, Manchego cheese, Parmesan cheese, salad mix, breadcrumbs
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 9-inch (22-cm) square baking dish with olive oil and sprinkle with 2 tablespoons of breadcrumbs. Place the artichoke bottoms, hole-side up, on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon of breadcrumbs and Parmesan.
- Bake for 15 minutes; then remove from the oven and broil. Arrange the cheese slices over the artichokes; sprinkle with the remaining 1 tablespoon of breadcrumbs. Broil in the oven until the cheese begins to bubble and the topping is darkened, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.
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