This week has been simply manic and I must admit as grateful as I am to be busy it does make me miss my kitchen and question my sanity. Cooking by myself with some music on in the background is everything to me. Its like a zen meditation that I get to do. It doesn't happen often but I get these slight moment where I doubt myself. Im not sure if you get them? Where I have this chaotic life and then in the hast I think to myself, am I doing the right thing? Can I really create this food dream that I work so hard for. Do I have the talent in my kitchen to be creative and take on a dish that I haven't made before as well as develop it? All these questions come rushing in all at the same time when I have these moments. It is so hard with social media to not doubt myself. I find myself in a moment of hesitation comparing myself to other creatives which is creative death in my opinion, yet I still do it.
Then I enter my kitchen and I can breath. I find a moment where everything makes sense and I know what I am doing is being done in the best way that I know how. I remind myself to take a second and acknowledge myself for how far I have come and how much I have learnt. I force myself to look up from my phone and away from my social media. To rather look inward at my talent and not at everyone else's. I know that no matter what happens, or how crazy life gets that I just need to keep cooking.
On that note I found these amazing artichokes at the farmers market this past weekend and knew I wanted to be creative with them. They are so beautiful to shoot. I have never cooked with artichokes before but I know that I love to eat them. The result is juicy moorish cheesy artichokes that are the most fun to eat and delectable! They are best served with a great white wine as the richness of the cheese is perfectly paired with the wine!
After I made these I had to remind myself that I've got this. That I can do this and that it isn't that bad if you have a good glass of wine in your hand and a delicious meal!
- 5 medium artichokes
- ½ cup of cream
- 250 grams Brie cheese, diced with rind on
- ½ cup Parmesan cheese
- 1 egg yolk
- Cayenne pepper, to taste
- Zest of 1 lemon
- Honey to serve
For the bread crumb topping:
- 2 slices of thick cut sourdough bread, torn into fine pieces
- ¼ cup pistachios
- 2 tablespoons butter
- 1 teaspoon dried oregano
- Salt and pepper to taste
Bring a pot of salted water to boil.
Cut the stems of your artichokes so that they have a flat base. Trim the leaves slightly. The base of the leaf is edible so don’t cut it all off. Once trimmed, pop the artichokes into the pot and boil for 15-20 minutes. Once ready drain and set aside in the colander.
Preheat your oven to 180 degrees Celsius.
In a small saucepan over a low heat add the cream, Brie, and Parmesan. Melt all the ingredients together until soft and creamy. Remove from heat and while whisking add the egg yolk and cayenne pepper to taste.
Cut the artichokes in half or leave some whole if you prefer. Place them on a roasting tray lined with wax paper. Pull the leaves outward opening them up like a flower. Fill the artichokes with the creamy cheese sauce. Make sure you fill all the grooves!
In a separate bowl mix together the breadcrumbs, pistachios, butter and oregano. Sprinkle over the top of the artichokes.
Bake for 10-15 minutes. Serve warm with fresh lemon zest on top! Of course, add a beautiful glass of white wine!