Carciofi Al Brie

I’m not so sure this last recipe is really Italian. It has brie as a main accompaniment to the chokes, but it turned out so good that I wanted to share it with you anyway. Can’t leave the stems on for these CARCIOFI AL BRIE. Gather some smelly brie cheese, some cream, thyme, some almond flakes, one egg yolk, some grated parmesan and turn on your oven grill at 340°F. First you need to boil your artichokes for 10 minutes in salted water. Take them out of the water and let them drain well, upside down in a colander. Cut the crust off the brie, put it in a casserole with a little cream and let the cheese melt on a soft flame while constantly stirring. When the mix is smooth, turn off the fire and, while stirring, add the yolk, the grated parmesan, the thyme and the crushed almonds. Fill the arties with the mix (it should cover the tops as well), sprinkle them with some more grated parmesan and almonds, place them standing head up in an oiled oven dish and put under the oven grill in the lowest positon so they don’t burn. Let them cook for about 10 minutes or until the cheese turns into a golden crust. It’s a very easy and successful recipe, but you have to make sure the brie you’re using is top quality or it won’t be as tasty. Use a lot of thyme and lots of almonds for extra taste and crunchiness! That’s it for now, hope you’ve enjoyed it, come back for more soon!