Ingredients with Measurements:
- 4 Tomino di Andrate cheese rounds
- 2 large artichokes
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- Salt and pepper to taste
Special equipment needed:
- Vegetable peeler
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top third of the artichokes and remove the tough outer leaves. Use a vegetable peeler to remove the outer layer of the stem. Cut the artichokes in half lengthwise and remove the fuzzy choke with a spoon.
3. In a bowl, mix together the olive oil, minced garlic, lemon juice, salt, and pepper. Toss the artichoke halves in the mixture until coated.
4. Line a baking sheet with aluminum foil and place the artichokes cut side down on the sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. While the artichokes are roasting, place the Tomino di Andrate cheese rounds on a separate baking sheet lined with aluminum foil.
6. Sprinkle the grated Parmesan cheese over the top of each cheese round.
7. Bake the cheese rounds in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. To serve, place two artichoke halves on each plate and top with a baked Tomino di Andrate cheese round.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 26g
Carbohydrates: 10g
Protein: 14g
Fiber: 5g
Substitutions for ingredients:
- Tomino di Andrate cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with any other vegetable oil.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the artichoke mixture for added flavor.
- Top the baked cheese rounds with sliced prosciutto or cooked bacon for a savory twist.
- Serve the dish with a side of crusty bread for dipping in the melted cheese.
Tips and tricks:
- To prevent the artichokes from turning brown, brush them with lemon juice before roasting.
- Make sure the cheese rounds are at room temperature before baking to ensure even melting.
- For a crispier cheese crust, broil the cheese rounds for the last minute of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 375°F (190°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the dish on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs such as parsley or thyme, lemon wedges
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad of mixed greens and a lemon vinaigrette.
Suggested side dishes:
Crusty bread, roasted potatoes, or a side of pasta.
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it into thinner rounds.
- If the artichokes are not tender after roasting, cover them with aluminum foil and continue to roast until tender.
Food safety advice:
- Make sure to thoroughly wash the artichokes before preparing.
- Use a food thermometer to ensure the cheese has reached a safe internal temperature of 165°F (74°C).
Food history:
Tomino di Andrate is a soft cheese made from cow's milk in the Piedmont region of Italy. Artichokes are a popular vegetable in Italian cuisine, especially in the Mediterranean region.
Flavor profiles:
Creamy, tangy, nutty, savory
Serving suggestions:
Serve as an appetizer or a light lunch.
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Region: Italian