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

      The Recipe

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.



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