Baked Artichoke Bottoms with Panko and TomaProvence

Baked Artichoke Bottoms with Panko and TomaProvence

Servings: 4

Ingredients

  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ½ cup panko
  • ¼ cup minced flat-leaf Italian parsley
  • ½ cup + ¼ cup grated Point Reyes TomaProvence (about 3 oz)
  • ½ teaspoon Kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 7-8 oz frozen artichoke bottoms, thawed (we like Trader Joe's version)
  • ½ cup dry white wine (sauvignon blanc or similar)

Instructions

  1. Preheat oven to 375F.
  2. In a small bowl, combine olive oil and garlic.  Set aside.
  3. In a medium bowl, combine panko, parsley, ½ cup TomaProvence, kosher salt, crushed red pepper flakes and lemon juice.  Mix well.
  4. Fill each artichoke bottom with panko and cheese mixture, nestling them into an oven-safe baking dish or cast-iron skillet as you go. 
  5. Top with olive oil-garlic mixture and remaining ¼ cup TomaProvence.  Carefully pour dry white wine into the baking dish around the artichokes. 
  6. Bake for 15-20 minutes or until panko and cheese are browned.
  7. Let rest a few minutes before eating. 

Used in this recipe

Three blocks of Point Reyes Toma Provèence artisan cheese with labels on a white background
TomaProvence
$45.00
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