Stuffed Artichoke Recipe from former Bully III Restaurant in Carmel California


Recipes from Our Restaurant Chefs

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

Preparation: 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.