Artichokes and Eden Brie with Toasted Pecans, Thyme and Preserved Meyer Lemon

Category: 
Seasons: 

For this recipe, Chef Coté uses her own preserved Meyer lemons. To make them, she takes in-season Meyer lemons and quarters them without cutting all the way through (each will look like a flower). She stuffs the center of each lemon with a handful of kosher salt and, one by one, packs them into a 2-quart jar—alternating the rows with fresh bay leaves. She lets them sit for a month before using, then refrigerates the jar and uses the lemons year round.

Easy

Artichokes and Eden Brie with Toasted Pecans, Thyme and Preserved Meyer Lemon

Ingredients

For 1 Batch(es)

Recipe

  • 4 Texas artichokes, tops cut, sharp leaf points removed with scissors, stems trimmed flat and fuzzy centers scooped out and discarded
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/4 cups milk
  • 1/4 cups heavy cream
  • 4 ounces Eden Brie, leaves removed (from Brazos Valley Cheese)
  • kosher salt and black pepper, to taste
  • 1 teaspoons cayenne
  • 1 pinches nutmeg
  • 1/4 cups freshly grated Parmesan
  • toasted pecans, fresh thyme, and thinly sliced preserved Meyer lemon, for garnish

Artichokes and Eden Brie with Toasted Pecans, Thyme and Preserved Meyer Lemon Directions

  1. Heat the broiler on low (or move the top rack down if the only broiling option is high).
  2. In a large pot of salted water (salt until the water tastes like the ocean), boil the artichokes for 10 minutes. Remove from the water and drain well, upside down, in a colander.
  3. In a saucepan, melt the butter and add the flour. Whisk together until the flour is coated with the butter and starts to turn slightly brown.
  4. Add the milk and the cream and, as they warm, add the brie and let it melt over a low flame while constantly stirring. Season with salt, pepper, cayenne and nutmeg. When the mix is smooth, turn off the heat.
  5. Fill the artichokes with the cheese sauce and place them, standing head up, in an oiled casserole dish.
  6. Top with the grated Parmesan, put under the broiler and let cook for about 10 minutes, until the cheese turns golden.
  7. Garnish with toasted pecans, fresh thyme and Meyer lemon slices. 

Be the first to post a review

You must be logged in to review

Top

Recipe Search