Artichokes Stuffed with Goat Cheese and Tapenade
The combination of fresh artichokes, goat cheese and tapenade translates into "Provence in a bite" to be enjoyed with some chilled rosé.
Ingredients
Prepping the Artichokes:
- 4 fresh Artichokes just picked from your garden or market fresh
- 2 tbsp olive oil preferably from the Vallée des Baux
- 1 bay leaf
- 1 tsp herbes de Provence
- ¼ cup rosé wine
- 2 cup water
Finishing the Artichokes:
- 4 tbsp fresh goat cheese
- 4 tbsp black olive tapenade see note
- 4 slices pancetta or bacon
Instructions
Prepping the Artichokes:
- Cut four artichokes from your garden, leaving one inch on the stem.
- Using a sharp paring knife, trim the outer tough leaves off.
- Nip the top inch and peel the stem.
- Cut in half and delicately scrape the choke out.
- Heat olive oil in a pan large enough to easily accommodate all the artichokes.
- Lay the artichokes cut side down and sauté until golden brown.
- Add the herbs, rosé, water and a pinch of sea salt.
- Simmer for twenty minutes, or until tender.
- Cool on counter.
Finishing the Artichokes
- Fill the empty cavity with a spoonful of fresh goat cheese and tapenade.
- Wrap each artichoke in pancetta and toothpick together so they stay married.
- Light your charcoal fire. If you have rosemary and thyme growing in your yard cut a few branches of each. Throw the herb branches into the fire as your artichokes are cooking.
- Grill artichokes over a low fire to warmed through, about ten minutes.
- Enjoy with a simple grilled lamb chop and a glass of Provence rosé.
Notes
Use your favourite tapenade recipe or visit my Simple French Cooking website for my version of olive tapenade.
Tried this recipe?Let us know how it was!