Baby artichokes with goat cheese and basil

November 13, 2009 4:32:34 PM PST
Baby artichokes with goat cheese and basil, wrapped in prosciutto -- a gourmet East Bay recipe revealed!

Ingredients:

  • Baby Artichokes, 3 per person Artichokes are available fresh year-round
  • Prosciutto, 3 thin slices per person
  • Arugula Salad, 1 large handful for garnish per person
  • Basil, 1 bunch
  • Goat Cheese, 2 oz. person
  • Parmesan Cheese
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • ½ Lemon
  • Pastry bag with plain tip
Preparation:

Prepare artichokes (35 minutes)

  1. Break the stem, remove the exterior leaves

  2. Cut the top 1/3 off and discard

  3. Rub with lemon to prevent browning

  4. Submerge them in a saucepan or stock pot with cool water, add a splash of white vinegar

  5. Bring to a boil

  6. Reduce heat and cook on low for 15 minutes

  7. Remove from water and drain

  8. Immediately submerge the warm artichokes in ice water to stop the cooking process

  9. Remove from ice water and drain

  10. Remove the inner leaves, plucking out with 2 fingers is the best way, discard

  11. After leaves are removed, using a teaspoon scrape out the small fibers that remain on the heart, discard

  12. Set artichokes aside

Prepare Goat Cheese Filling (2-oz per person)
  1. Coarsely chop basil (approximately 3-4 leaves per person)

  2. In a small bowl mix goat cheese with chopped basil, salt and pepper to taste, reserve

Assemble (20 minutes)
  1. Fill the goat cheese mixture into the pastry bag with plain tip

  2. Squeeze the mixture into the cavity of the prepared artichokes

  3. Cut prosciutto in half lengthwise

  4. Roll each artichoke the ½ slices of prosciutto using a zig-zag motion to insure the entire artichoke is wrapped (make sure to cover the cavity so cheese does not escape when grilling)

  5. Lightly coat with extra virgin olive oil

  6. Place on hot grill or sautee pan

  7. Cook for 4-5 minutes over medium heat, turning often during cooking process

  8. Prepare Salad

  9. Rinse and dry baby arugula

  10. Coat with extra virgin olive oil (approximately 1-oz per person) the juice of ½ lemon

  11. Salt and pepper to taste

  12. Toss salad

Plating (5 minutes)
  1. Place salad in center of serving platter

  2. Shave parmesan on top of salad

  3. Using a very sharp knife, slice cooked artichokes in half lengthwise

  4. Arrange evenly around the salad (flat edge facing up)

This is the dish Chef Phillipe will be serving at Gourmet East Bay so anyone who wants to try it will have the opportunity. For reference on Gourmet East Bay: www.diablomag.com

Gourmet East Bay on Saturday, November 7

Nearly 30 of the top restaurants throughout the East Bay will be featuring premier tastings; wineries from Napa and Livermore valleys will feature tastes of great wines, Vox vodka will be pouring signature cocktails and more! A raffle and silent auction are a highlight of the evening - with prizes ranging in value and grandeur - anything from a $1,000 shopping spree at Broadway Plaza to overnight stays at some of the best hotels in the East Bay.

Proceeds benefit the Food Bank of Contra Costa and Solano and Project Open Hand - just in time for the holiday season.

Tickets are $60 in advance and $75 at the door.

Chevalier
960 Moraga Rd
Lafayette, CA 94549-4480
(925) 385-0793
website: www.chevalierrestaurant.com


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