Stuffed Artichokes With Red Quinoa and Brillat-Savarin CheeseFoodista
2 artichokes (mediums)
3 cloves garlic (finely minced)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 lemon (juiced)
1 tablespoon fresh tarragon (finely chopped)
8 ounces red quinoa
16 ounces chicken stock
2 scallions (chopped)
3 ounces brillat savarin cheese (or similar rich creamy cheese; b)
1/2 red onion (large, diced)
2 tablespoons grated parmesan romano
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1Soak quinoa in warm water for 15 minutes.
2Rinse artichokes in running water for 1 minute each. Remove base petals that are small or discolored. Slice off stem close to the base.
3Boil 4 inches of water in a deep saucepan.
4Reduce heat to a simmer and add artichokes, salt, pepper, lemon juice, tarragon and 2 diced garlic cloves.
5Cover and let simmer for 25-30 minutes, until petals near the middle can be easily pulled out.
6Transfer artichokes from pan to a baking rack, turning upside down to drain and cool.
7Rinse quinoa and pour chicken stock in small saucepan. Simmer on medium high heat and add rinsed quinoa. Cover and let simmer 25-30 minutes on medium heat. Add additional chicken stock if liquid boils off before its cooked.
8Add diced red onion, scallions, cheese, and 1 Tbsp grated Parmesan to cooked quinoa and thoroughly integrate.
9Separate layers of artichoke petals and place quinoa between them.
10Sprinkle artichoke with remaining Parmesan and bake at 375 degrees for 10-15 minutes, until golden brown.
PER SERVING *
|Calories380Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.