Ingredients with Measurements:
- 1 can of artichoke hearts, drained and chopped
- 1 cup of plain Greek yogurt
- 1/2 cup of crumbled goat cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh chives
- 1 tablespoon of Dijon mustard
- 1 tablespoon of white wine vinegar
- Salt and pepper to taste
- 4 large artichokes, cooked and cleaned
- 1/4 cup of shaved Parmesan cheese
Special equipment needed:
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Vegetable peeler
- Large pot for boiling artichokes
Step-by-step instructions:
1. In a large mixing bowl, whisk together the Greek yogurt, goat cheese, grated Parmesan cheese, chives, Dijon mustard, white wine vinegar, salt, and pepper until well combined.
2. Add the chopped artichoke hearts to the bowl and stir until they are evenly distributed throughout the mixture.
3. Cut the cooked and cleaned artichokes into quarters and arrange them on a serving platter.
4. Spoon the Cervelle de Canut mixture over the artichokes, making sure to cover them completely.
5. Top the dish with shaved Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 17g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 570mg
Carbohydrates: 16g
Fiber: 7g
Sugar: 4g
Protein: 18g
Substitutions for ingredients:
- Greek yogurt can be substituted with sour cream or crème fraîche.
- Goat cheese can be substituted with feta cheese or blue cheese.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add chopped fresh herbs such as parsley, basil, or thyme to the Cervelle de Canut mixture for added flavor.
- Substitute the artichokes with roasted or grilled vegetables such as zucchini, eggplant, or bell peppers.
Tips and tricks:
- To cook the artichokes, fill a large pot with water and bring it to a boil. Add the artichokes and boil for 30-40 minutes or until tender. Drain and let cool before cleaning and cutting.
- To clean the artichokes, remove the tough outer leaves and trim the stem. Cut off the top third of the artichoke and use a vegetable peeler to remove the tough outer layer of the stem. Cut the artichoke in half and remove the fuzzy choke with a spoon.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat leftovers in the microwave or in a covered dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the Cervelle de Canut with Artichokes and Parmesan on a large platter garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs such as parsley, basil, or thyme and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with crusty bread or a side salad.
Troubleshooting advice:
If the Cervelle de Canut mixture is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
Make sure to clean the artichokes thoroughly before cooking and discard any leaves or stems that appear to be moldy or rotten.
Food history:
Cervelle de Canut is a traditional French cheese spread made with fresh cheese, herbs, and vinegar. It originated in Lyon, France in the 19th century and was traditionally served with bread or crackers.
Flavor profiles:
This dish is tangy and creamy with a subtle nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
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Region: French