Have you ever tried the artichoke dish from The Cheesecake Factory? It's one of my favorites to get when it's offered on their menu- It's a seasonal item unfortunately!
Living in California, I am able to find artichokes almost any time of the year and I think this recipe is a delicious take on the Cheesecake's version. It's perfectly comforting during the fall season and even takes minimal effort to prepare.
You could even try making this in an Instapot and prepare the meal in about 30 minutes if you're looking for a quick dinner idea :)
I found burrata cheese at Whole Foods and it was extremely delicious- if you enjoy fresh mozzarella, you've got to try burrata- I hope you enjoy!
Braised Artichoke w/ Burrata & Fresh Cracked Black Pepper Recipe:
Yield: 2 Servings
Cook Time: 1 Hr 10 Min
Ingredients:
- 2 Artichokes, Sliced in Half
- 6 Cups Vegetable Stock (I use Vegetable Base in a Jar)
- 2 Tbsp Sherry Wine Vinegar
- 1 Lemon, Sliced
- 1 Small Shallot, Minced
- 3 Garlic Cloves, Minced
- 4 Tbsp Butter or Earth Balance
- 2 Tbsp Fresh Parsley Sprigs
- 1 Tbsp Fresh Cracked Black Pepper
- 1 Tbsp Sea Salt
- 2 Cups Mixed Greens Lettuce
- 4 oz Burrata Cheese
Directions:
1. Gather all your ingredients and wash the artichokes, lemon, parsley, and mixed greens. Cut the artichokes in half. Using a spoon or de-seeding tool, scoop out the fuzzy inner part of the artichoke (also known as the “choke”).
2. Slice the lemon into rounds and rub the artichoke halves with one of the slices.
3. Gather a large pot- like a Dutch oven and fill with water & vegetable base or use vegetable stock if you’d prefer.
4. Add the remaining lemon slices and sherry wine vinegar to the pot. Immerse the artichoke halves into the stock and bring to a boil over med-high heat, preferably using a lid to cover the top of the artichokes.
5. Let the artichokes cook for 45 minutes or until the thickest part of the stem can be pierced with a fork.
6. In a small pot, melt butter or earth balance, add the minced shallot and garlic. Once the shallots have started becoming translucent, remove from the heat and place in two dipping bowls.
7. Once the artichokes have finished cooking, remove from the pot of stock with a pair of tongs. Place on a bed of lettuce on a dinner plate and sprinkle sea salt over the artichokes.
8. Place 1 oz of burrata on each artichoke half and sprinkle with fresh cracked black pepper. Top with parsley sprigs and dip the artichoke leaves in the garlic/shallot herb butter, enjoy!
Tips/Tricks:
- You can use an Instapot to cook the artichokes in about half the time if you’re in a rush or enjoy using the Instapot vs a traditional stovetop!
- You can also cook the artichokes in beef or chicken stock if you’d like more flavor and are not vegan :)
Click Link Below For Recipe PDF:
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