Artichokes and Eden Brie with Toasted Pecans, Thyme and Preserved Meyer Lemon
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For this recipe, Chef Coté uses her own preserved Meyer lemons. To make them, she takes in-season Meyer lemons and quarters them without cutting all the way through (each will look like a flower). She stuffs the center of each lemon with a handful of kosher salt and, one by one, packs them into a 2-quart jar—alternating the rows with fresh bay leaves. She lets them sit for a month before using, then refrigerates the jar and uses the lemons year round.
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For 1 Batch(es)
Recipe
- 4 Texas artichokes, tops cut, sharp leaf points removed with scissors, stems trimmed flat and fuzzy centers scooped out and discarded
- 4 tablespoons butter
- 4 tablespoons flour
- 1/4 cups milk
- 1/4 cups heavy cream
- 4 ounces Eden Brie, leaves removed (from Brazos Valley Cheese)
- kosher salt and black pepper, to taste
- 1 teaspoons cayenne
- 1 pinches nutmeg
- 1/4 cups freshly grated Parmesan
- toasted pecans, fresh thyme, and thinly sliced preserved Meyer lemon, for garnish
Artichokes and Eden Brie with Toasted Pecans, Thyme and Preserved Meyer Lemon Directions
- Heat the broiler on low (or move the top rack down if the only broiling option is high).
- In a large pot of salted water (salt until the water tastes like the ocean), boil the artichokes for 10 minutes. Remove from the water and drain well, upside down, in a colander.
- In a saucepan, melt the butter and add the flour. Whisk together until the flour is coated with the butter and starts to turn slightly brown.
- Add the milk and the cream and, as they warm, add the brie and let it melt over a low flame while constantly stirring. Season with salt, pepper, cayenne and nutmeg. When the mix is smooth, turn off the heat.
- Fill the artichokes with the cheese sauce and place them, standing head up, in an oiled casserole dish.
- Top with the grated Parmesan, put under the broiler and let cook for about 10 minutes, until the cheese turns golden.
- Garnish with toasted pecans, fresh thyme and Meyer lemon slices.
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