Next Post
Steak Fajitas with Chimichurri and Cucumber Salsa.
This post may contain affiliate links, please see our privacy policy for details.
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?!?
SOO GOOD.
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.
…EAT!!
…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.
Duhh.
Brie Stuffed Artichokes.
Servings: 6 Servings
Calories Per Serving: 509 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3-4 medium artichokes
- 1/3 cup heavy cream
- 8 ounces brie diced (you can remove the rind or leave it on)
- 1/2 cup grated parmesan cheese
- 1 egg yolk
- pepper to taste
- honey, for serving
Sourdough Bread Crumbs
- 2 slices thick cut sourdough bread torn into pieces
- 1/2 cup roasted pistachios finely chopped
- 2 tablespoons butter softened
- 1 teaspoon dried oregano
- salt + pepper to taste
Instructions
- 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. 🙂
Can you prep the artichokes a day ahead then just add the cheese sauce and bake? Or will the chokes discolor? I’m planning to use the chokes cut in half.
Hey Susan,
I bet that would work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this last night and it was so delicious! Thank you for this recipe.
Hey Marnie,
Thanks so much for trying the recipe, I am glad you enjoyed it! Happy Holidays! xTieghan
I love your recipes. I want to try the brie stuffed artichokes, the lamb meatballs and the crinkle top brownies!!! Oh, I can’t wait. Thank you so much for sharing
Thank you!! I am so glad you enjoyed this! xTieghan
Looks amazing. I have three cans of artichoke bottomas. Any chance you think this would work with bottoms?
Thanks!
Hey Jen! I have never used artichoke bottoms, so I can’t say for sure, but I do think it could work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Have enjoyed seeing your blog/recipies popped up in my news feed. All the recipes have been fabulous and my family has enjoyed the food I’ve prepared for them using your wonderful recipes. Especially the ones with artichokes. Keep up the good work and thank you for sharing your wonderful recipes!
Sincerely,
Sue
Thank you so much Sue! I am so glad you love my recipes! xTieghan
This looks fantastic. When in season I buy baby artichokes at Trader Joe’a. No prickly choke to worry about. Extremely well priced and easy to prepare. I see honey in this recipe’ s ingredient list. When do you use it? I will be making this very soon!
Hi! The honey is used only for serving. So just drizzle it over for the artichokes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This is by far, the best whole artichoke recipe I have found. Brie is the perfect companion for the gentle artichoke. I like thinking outside the box and this recipe is creative and it inspired me. Boiling first, allows the choke to be easily removed and the remaining leaves and heart are still moist after baking. The crispy herbed nutty crumbs are like the icing on the cake. I’ll never understand why anyone would remove all the leaves just for the heart. What a waste. This is going to be one of those printed out, spilled on, yellowed 8X11 recipe pages that I hold in high regard. I’m also thinking about panko, ground cashews and fresh chopped parsley. Perhaps some garlic. But still – the Brie… And the whole artichoke.
I am so so glad you love this Karen! Thank you!!
What. WHAT. This isn’t even possible but it is! You’ve seriously set the bar for artichokes and for creativity HIGH. I don’t think I’d be able to top this–I bet that these artichokes taste even BETTER than they look, which says a LOT!
Haha!! I really hope they live up to that !! Thanks Cassie!
This sounds like an awesome new way to eat artichokes, I’ve only ever had them with vinaigrette or butter for dipping, can’t believe I’ve been missing out on artichoke with melty cheese for so long!
Always gotta add the cheese!! Thanks Hannah
These artichokes look incredible! So loving the brie and breadcrumbs… must make these this weekend! 🙂
Awesome pictures, and love the recipe. Will definitely give it a try. Already bought artichokes.
AWESOME! I hope you love it Victor!
These look beautiful and sound just delicious Tieghan! Gorgeous photos!
Thanks Mary Ann! Always love reading your comments ((:
This recipe looks incredibly delicious! Yum!! Oh Brie, how I miss you. (I’m pregnant and can’t have Brie right now.) I lived in artichoke country for a couple years in middle school. Literally, our house was right next to an artichoke field. We had permission to pick artichokes and take them home anytime. I was a picky eater and afraid to try them. A couple years after we moved, I finally tried them and loved them. I regretted not eating them when we had unlimited access to fresh-picked artichokes. I have to make this after our baby is born! …or get my husband to. That’s a better idea, since I’ll be busy with a newborn and a toddler.
WOW! That sounds amazing! I cant believe you didn’t ever try them!! I bet they were delicious! Im glad you’ve broadened your horizon with them! cause they are so yummy! I hope you guys love them and good luck/ congrats on the baby!! ((: