Yess, we are going there.
Buttery artichokes, brie, and sourdough breads crumbs.
This is going to be SO flipping good. Oh wait, I already know this is so flipping good, but for you guys who don’t… this is going to be SOO flipping good! I’m a huge artichoke fan, like I love them, but they are one of the veggies I don’t eat on a weekly basis. Sure I’ll sometimes add them to pizza, or throw them in salad, but they don’t make the weekly cut.
That’s kind of sad because every time I eat them I ask myself why I don’t I eat them more. However, today they made the cut, and I could not be happier about it.
I mean, do you guys see that brie just melting out of that artichoke?!?
OKok, I gotta go off topic here for a few quick seconds because at this very moment I have little Asher talking my ear off. I keep telling her that I am trying to focus, but she will have none of that. She is too excited. She just came over to show me her new look….red lips, curls in her hair….and a fancy little pink strip highlight mixed in with her blond curls. Yeah, my mom totally let he get a pink strip in her hair, and oh my gosh, you guys she cannot stop talking about it.
She thinks it’s the coolest thing ever. She has been flipping and twirling her hair for the last thirty minutes, all while she’s filling me in on her very animal filled spring break in Las Veggies.
Yeah, my parents took her to Vegas for a couple days for spring break. I dunno about you guys, but Vegas was nothing even remotely close to the spring breaks I had as kid. Seem like a weird place to take a seven-year old, but they only went to Vegas because it’s driving distance. Or well, I think the real reason they went to Vegas is more because Asher is a freak for animals and wanted to see the dolphins and tigers at Siegfried and Roy’s Secret Garden at the Mirage. She said it was so much fun and now she can’t stop talking about it.
Guys, wow can that girl talk! Alright, now that she’s left, let’s get back to these Brie Stuffed Artichokes.
I feel like a lot of people are afraid of raw artichokes, and I get it, they are a little scary, but the truth is that they’re really not hard to prepare. Promise, you guys can do this. And the brie, really the brie should make your decision easy.
You MUST make these.
Here is how this goes…
…start out by boiling the artichokes to get them cooked and make removing the prickly choke center easier.
…while the artichokes are boiling, make the brie cheese sauce…YUM.
…to remove the center of the artichoke you just need to take a spoon and scoop it right out, no big deal… I swear. I don’t have step by step photos for you, so I HIGHLY recommend googling it. Once you see a photo, you’ll be like ohhhhhh.
…now stuff all that brie down, up and all over those artichokes.
…top with the buttery sourdough bread crumbs.
…bake till golden perfection.
…and don’t share. 🙂
Just kidding, you can share, but I wouldn’t judge if you wanted these all to yourself, they are that good!
Soo I made this recipe with Mother’s Day in mind. I know it’s still two weeks away, but I always have fun creating recipes Mom would love, and these artichokes are no exception.
She has always been a huge fan of artichokes dipped in butter (obviously), so this just kind of elevates that concept.
Cause I mean, brie and toasted buttered bread.
Brie Stuffed Artichokes.
Servings: 6 Servings
Calories Per Serving: 401 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Bring a pot of salted water to a boil. Cut the stems from the artichokes to leave a neat, flat base. Cut off and discard top one-third of artichoke. Place artichokes in boiling water and boil for 15-20 minutes, then drain upside down in colander.
- In a small sauce pan or skillet set over low heat, heat cream and brie, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add the egg yolk and the Parmesan cheese. Season with pepper.
- Preheat the oven to 400 degrees F.
- If desired, you can cut the artichokes in half or leave them whole. I think it's easier to halve them, but either way works!
- Place the artichokes on a baking sheet. Press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly purple leaves. Pull out the prickly white/purple leaves and gently scrape out the choke with a spoon. Gently pull the leaves outward from the center until the leaves open slightly. If you halve the artichokes, you just need to remove the choke and purple prickly leaves in the middle.
- Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
- In a medium bowl, mix together the bread crumbs, pistachios, butter, oregano and a pinch of salt until well combined. Sprinkle over tops of artichokes.
- Bake the artichokes for 10-15 minutes or until the cheese is bubbling and the breadcrumbs are golden. Serve warm.
I’ll have them all please. 🙂