In French it’s called “coeur d’artichaut” (cur dahr-tee-show) and it sounds much better than artichoke heart, doesn’t it? Better than “Arty choking someone’s heart?”
This recipe, which I got from the Madame Le Figaro cookbook, is pretty, elegant, easy to make, and tasty.
You need artichoke hearts. The recipe says to cook 4 artichokes and remove all the leaves, but . . . that seems like a lot of work to me if you’re not going to enjoy the dipping the leaves in the sauce, doesn’t it? If you have no idea how to prepare artichokes, you can take a look at this post.I used frozen artichoke hearts – can you get those? And I boiled them for about 25 minutes in salted water. The package said that I could boil the whole kilo in just 12 minutes, but the hearts still seemed too tough. And in fact, even after 25 minutes, the larger ones needed to be cut through with a knife. You can decide whether you want to cook them to near-mush or not, but do test them by sticking a fork in the larger ones.
Set them on a foil-lined baking sheet.
And smother them with black tapenade. I used two jars of 90g for the whole kilo of artichokes.
Then add some dried tomatoes. I only put one, when the recipe called for 3, because I’m not a big fan of dried tomatoes. But I fear it was not as good as it could be if I had put the right quantity. The combination of tapanade, olive oil and goat cheese (chèvre) is rather oily-creamy and you need the pungent taste of the dried tomatoes to balance it out. I found myself looking for the ones with more tomatoes.
After you’ve put 2-3 dried tomatoes on top of each tapenade-smothered heart, place a round of chèvre.
Drizzle olive oil and sprinkle pepper on the top . . .
and put it under the grill until the cheese starts to melt.
And that . . . is it!
So easy. I wish my Internet problems were as easy to master! See you soon, I hope! 🙂
Alison says
I’m not a fan of artichokes but this has all the ingredients my husband loves 🙂
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Kimberly says
Artichokes scare the crap out of me. I don’t know why. They make it look so easy to use and it is not. IT IS NOOOOOTTTTT…hee hee
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angela says
I wish I had these in front of me right now.
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Constance says
That is sooo mouth-watering!
I always loove a good cabecou! Maybe that is way for me to try and eat some artichoke. Thank you so much for the recipe!
SE says
Oh my, this sounds like a wonderful mix of ingredients! Can’t wait to try this. I only need to get… well, everything, but this would be one of those beautiful appetizers that no one else would have. Looking forward to more from Ms. Le Figaro.
Nina says
I love ANYTHING with artichokes and I have never seen a recipe like this EVER. I wonder if we can get the hearts frozen that way here. You know I’ll be looking.
Happy Easter to you!
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Tinne from Tantrums and Tomatoes says
I once had the intense displeasure to have to clean fresh artichokes. A lot of work for very little result. So frozen artichokes…good choice.
This looks divine!
My Inner Chick says
Pure Perfection.
Now, I just need some nice Red Wine! xx
Happy Easter!!
My Inner Chick recently posted…11 Things I’ve Learned Since Your Murder
Kim@Co-Pilot Mom says
YUM! These look so good.
Artichokes are something I always thought I didn’t like. I was somewhat surprised to discover that I did like them. They are especially good with cheese. But then again, what isn’t? 🙂
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