Gourmet Artichokes, Baked and Cheesy

Baked Artichoke Normandy is easy and yummy to make!
Baked Artichoke Normandy is easy and yummy to make! | Source

Wine, Cheese, And Artichokes

Artichoke Normandy Recipe

This delectable Baked Artichoke Normandy has no place on the calorie counters menu. However, if unimagined gourmet taste is among your desires, these—easy to make—baked Artichokes dressed in a Cheesy Normandy Cream Sherry Wine Sauce are going to end up at the top of your craving's list. Rich, a little decadent, and a very special offering; this recipe is sure to have them begging for more every time you bring a plate-full to the table.

Stuffed Artichoke Recipe!

5 stars from 1 rating of Baked Arichoke Normandy

A Splurge Worthy Artichoke Recipe

Gourmet Artichokes Are No Place For Dieters

Your taste buds will be transported to a place few have been and many long to experience. You and your dining guests will be speechless in the presence of such gourmet divinity! Your waistline will never forgive you, but your taste buds will worship you forever.The dish does come with a warning though;

WARNING: If you are watching your caloric intake, avoid eating this recipe more than three times in any given year!

Ingredients

  • 4 artichokes, use large ones
  • 6 tablespoons real butter
  • 6 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup white wine or Cream Sherry, only use wine that is good enough to drink
  • 1-1/4 cup mozzarella cheese, grated
  • 3/4 cup sharp cheddar, grated
  • 3/4 teaspoon ground nutmeg
  • To taste salt and black pepper
  • 2 additional tablespoons real butter
  • 3/4 pound sliced mushrooms
  • Fresh grated Parmessan cheese
  • To taste paprika
  • Drizze Balsamic vinegar, the aged stuff only

Prepping and Cooking Artichokes

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Trim the stems and pull off the tiny superficial  leaves from the base of the artichoke.You can slice the artichokes in half and serve two halves to each diner, or steam them whole, serving one whole artichoke per person.Toss a couple of whole garlic cloves into the steamer for an added, yet mild, flavor in your artichokes.Be sure to remove the thistles from the center of the artichoke, as these should not be eaten.
Trim the stems and pull off the tiny superficial  leaves from the base of the artichoke.
Trim the stems and pull off the tiny superficial leaves from the base of the artichoke. | Source
You can slice the artichokes in half and serve two halves to each diner, or steam them whole, serving one whole artichoke per person.
You can slice the artichokes in half and serve two halves to each diner, or steam them whole, serving one whole artichoke per person. | Source
Toss a couple of whole garlic cloves into the steamer for an added, yet mild, flavor in your artichokes.
Toss a couple of whole garlic cloves into the steamer for an added, yet mild, flavor in your artichokes. | Source
Be sure to remove the thistles from the center of the artichoke, as these should not be eaten.
Be sure to remove the thistles from the center of the artichoke, as these should not be eaten. | Source
Artichokes Normandy is a creamy rich cheesy delight. Cream Sherry in the cheese sauce makes all of the difference!
Artichokes Normandy is a creamy rich cheesy delight. Cream Sherry in the cheese sauce makes all of the difference! | Source

Instructions For Artichokes Normandy

  1. SAUCE: Prepare the artichokes by trimming, cooking, and draining them, be sure to remove the choke. Put the cooked artichokes in a baking dish. Preheat the oven to 350°F.
  2. SAUCE: In a heavy bottom saucepan melt the 6 tablespoons of real butter and flour together, whisking until well blended. When the mixture begins to foam, slowly add in the cream whisking the whole time. Continue whisking for 2 or 3 minutes.
  3. SAUCE: Now, slowly whisk in the wine (or cream sherry). Continue whisking the mixture until you see it come back to the consistency of a thick cream.
  4. SAUCE: Gently stir in the cheeses, allowing the mix to melt completely becoming a sauce.
  5. SAUCE: Add in the nutmeg, and season to taste using the salt and pepper. Set aside.
  6. FILLING: In another heavy bottom skillet, melt the remaining 2 tablespoons of real butter.
  7. FILLING: Gently sauté the sliced mushrooms until they are hot, translucent, and well caramelized on the surface of each slice. (It is very important to get a caramelization on the mushrooms.)
  8. ASSEMBLY: Divide the mushrooms evenly between the 4 artichokes by spooning them into the center cavity of the artichokes.
  9. ASSEMBLY: Generously pour the cheesy wine sauce into the cavity and over the outer leaves of the artichoke.
  10. ASSEMBLY: Sprinkle a generous amount of Parmesan cheese and paprika over the top, and bake in the center of the oven for about 20 minutes.
  11. Serve hot with a tiny drizzle of good Balsamic vinegar to help cut the richness of the dish.

Want to Grow Your Own Artichokes? It's Easy, learn how here in less than 2 minutes!

Zone Vegetable Planting Chart and Calendar

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FIRST NO-FREEZE DATE   
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JULY 30 
AUGUST 15 
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Grow Your Own Artichokes?

A Beautiful And Tasty Garden Vegetable

If you have not had a fresh grown artichoke, you are really missing out on a fantastic taste experience. Artichokes do take a good amount of room to grow—about 3 feet per plant—but if you are a fan of this lovely treat, the space is well used! The bonus is that they are a very beautiful and colorful plant, which helps the aesthetics in the garden as well.

Also, when we consider that most of the stock we buy in the markets these days (in the USA anyway) has some age on it, making the artichokes unfortunately tough, the home garden makes good sense. Even in California where a majority of artichokes are grown in the U.S., getting them fresh to the markets can take time. So, it would seem that growing your own fresh stock is the best bet when it comes to flavor as well as texture.

Nutrition Facts for A Boiled, Drained, And Salted (Globe Or French) Artichoke

Nutrition Facts
Serving size: 1 medium artichoke, (120g)
Calories 64
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 14 g5%
Sugar 1 g
Fiber 10 g40%
Protein 3 g6%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Varieties of Artichokes

Growing your own fresh artichokes can be a joy, and well worth the hassle of taking care of a garden. When first starting out with your artichoke garden, it is recommended that you buy or trade for starter plants rather than growing them from seeds. You may get a number of seeds in each inexpensive seed package, but not all of those seeds will result in a quality plant or a plant at all. Many variety of artichokes are available, depending on location and season. Here are just a few that may help you decide which variety you want to plant in your garden.

4 Favorite Varieties of Artichokes

1. Big Heart Artichokes - Rusty Jordan, a California grower developed this properly named artichoke. This behemoth sports a large, fleshy base that actually weighs in at more than pound! The Big Heart variety is a beautiful shade of green and because of its size, it is fantastic for stuffing.

2. Baby Anzio Artichokes - On the opposing end of the artichoke spectrum, we find the tiny reddish-purple gem known as baby anzio. This bright colored thistle has roots found in the Lazio region of Italy, not a bad pedigree at all! Measuring in at 1'' in diameter when full grown, these can be eaten whole in one flavorful bite.

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3. Omaha Artichokes - You will find this variety a little less bitter than most artichokes. It also offers a more refined appearance with its spear-like tapered red-and-green leaves. This choke can grow up to six inches wide, and is quite a dense round treat.

4. Classic Green Globe Artichokes - With its thick broad meaty leaf base, rich-tasting heart and bottom, this artichoke variety gets my attention. Originally a perennial, this grand delight was brought to California via Italy, but is said to look more like a summer choke found in France. It measures anywhere from three to five inches in diameter and has become my ultimate favorite artichoke to use in just about any recipe.

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Comments for "Gourmet Artichokes, Baked and Cheesy" 6 comments

K9keystrokes profile image

K9keystrokes 5 years ago from Northern, California Author

tebo~ Thanks for checking out this baked artichoke recipe. I hope you love it! I appreciate your comments very much!

Cheers~

K9


tebo profile image

tebo 5 years ago from New Zealand

I have only had artichokes once or twice but recall that I did like them. The recipes sounds lovely, thanks for that and I will endeavour to make this recipe.


K9keystrokes profile image

K9keystrokes 5 years ago from Northern, California Author

ChatKath~ This one is really bad on waistline, but so good on the taste buds! I must admit I save this artichoke dish for very special guests. So thankful you made it by!

HubHugs my friend!

K9


Chatkath profile image

Chatkath 5 years ago from California

Another winner K9, I am bookmarking this too, it makes me hungry again and I just ate! Thanks for sharing! Rated up and useful!


K9keystrokes profile image

K9keystrokes 5 years ago from Northern, California Author

Lady_E~ You are right it is a very rich and cheesy choke dish! But, once in a while I have to endulge in the artichokes' evil side. And for me, this recipe is just the ticket! Yummy to say the least..

HubHugs~

K9


Lady_E profile image

Lady_E 5 years ago from London, UK

Wow... It looks Divine. A very Rich Recipe.

Thanks

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