Artichoke + Roasted Garlic Recipe
parmesan cream / herbs/ fontina/parmesan / oven roasted tomato / chili flakes / artichoke hearts / evoo/sea salt
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Ingredients
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Parmesan Cream
Roasted Garlic
Artichoke Mixture
Method
Prepare Parmesan Cream
- 1
Make the Parmesan Cream
In a saucepan, over medium heat, combine heavy cream, grated Parmesan cheese, sea salt, and black pepper. Stir continuously until the cheese has melted and the mixture is smooth, about 5-7 minutes. Remove from heat and set aside.
Roast Garlic
- 2
Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves and drizzle with EVOO. Wrap the bulb in aluminum foil and roast in the oven for 30-35 minutes, or until the cloves are soft and caramelized. Once done, allow it to cool slightly, then squeeze out the roasted garlic into a bowl and mash it into a paste.
Prepare Artichoke Mixture
- 3
Combine Ingredients
In a large mixing bowl, combine canned artichoke hearts (drained and chopped), fontina cheese, oven roasted tomatoes, chili flakes, fresh herbs, and sea salt. Add the roasted garlic paste and mix until all ingredients are well combined.
Assembly and Baking
- 4
Assemble and Bake
Preheat your oven to 375°F (190°C). In a baking dish, spread the artichoke mixture evenly. Pour the prepared Parmesan cream over the top, ensuring it covers the mixture evenly. Bake for 25-30 minutes or until the top is golden and bubbly.
