Artichoke with Brie de Meaux Sauce

Artichoke with Brie de Meaux Sauce

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2 large globe artichokes
1 large pan of cold water
Juice from 1/2 lemon
1 lemon slice
1 bay leaf
1 large garlic clove, smashed
4 ounces brie de Meaux
3/4 cup heavy cream
1 egg yolk, beaten
1/2 cup parmesan, grated
1 tsp fresh thyme leaves
2 tbsp crushed almonds


Cut off the tips of the outside leaves in an attractive manner.  Cut off the stem so that the artichokes can sit level in the baking pan.  Remove the soft leaves at the center of the artichoke until you can reach and scrape out the choke.  Place the artichokes in the cold water with the lemon juice.

Bring to boil about 2 inches of water with the lemon slice, garlic clove and bay leaf.  Place the artichokes in a steamer basket, cover and steam for 30 minutes.  Remove and drain, top side down in a colander.

Over a low flame, melt the brie in the cream.  When smooth, turn off the flame and add the egg yolk, 1/4 cup of the parmesan, thyme and almonds.  Stir until well blended.

Place the artichokes in an oiled baking pan, fill the artichokes to over flowing with the sauce, sprinkle with the rest of the parmesan and a few almond flakes, then broil until golden brown.