Bailey's Spanish Stuffed Artichoke Leaves
My daughter's addicting appetizer featuring sofrito and Spanish Manchego cheese.
3 medium artichokes
2 tablespoons melted butter
1/2 cup sofrito
3/4 cup grated Spanish Manchego cheese
Wash artichokes, peel stems and cut in half. Place in a large steamer pot and cook about 20 minutes, or until fork tender. Remove to a baking sheet and cool enough to handle.
Preheat oven to broil. Separate the largest leaves and place in a single layer on a couple of baking sheets. Reserve the heart and stem to munch on later (discard the hairy choke first). Brush the white 'meat' part of the leave with a little butter. Place a dollop of sofrito on the meaty part, then top with a pinch of the cheese. Broil about one minute, or until cheese is melted. Arrange on a pretty serving platter and serve slightly warm. (Scrape the meaty part off with your teeth). Makes enough to fill a large platter.