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Stuffed Artichoke (serves 2)
from the former Bully III Restaurant in Carmel, California
1 artichoke, cooked and chilled 2 sun-dried tomatoes, sliced thin
1/4 cup croutons 2 T. goat cheese
6 T. butter, melted 2 cloves garlic, chopped
Salt and pepper to taste
  • After the artichoke is chilled, spoon out the center down to the heart, leaving a hollow area to fill with the stuffing.
  • Combine goat cheese, croutons, sun-dried tomatoes, and place in the hollow of the artichoke.
  • Put artichoke into oven or in microwave until filling is soft.
  • While the artichoke is heating, place in a small sauté pan the chopped garlic and butter.
  • Bring to a medium-high temperature for 2-3 minutes.
  • Season to taste with salt and pepper, and pour over the artichoke.

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