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A few weeks ago, I moved out of my second-floor apartment, and moved into my very own home. My new home has a large, open kitchen, which is perfect for cooking. Italso has a large, fenced backyard, with big trees that provide the perfect amount of shade in the afternoon.
I can’t say for sure if my kitchen or my backyard is my favorite place in my new home… maybe it’s both! I can say that I have been so excited to have the space to create beautiful, delicious food in my kitchen, and then take those meals out onto my patio, to bask in the warmth of the sun.
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Brunch Plans
This past weekend, my boyfriend and I were having a relaxing Sunday morning, and I felt inspired to create a tasty brunch-type appetizer, and pair it with a new bottle of wine I had picked up. The new wine, Notable, has two varieties of Chardonnay – their California Chardonnay and their Australia Chardonnay.
Brunch should always include wine…
As a piano player, and lifetime lover of music, I adored the notes on the label, and thought it was so smart that they highlighted the flavor profiles of the wine, right on the label. This is so helpful for new or occasional wine drinker, or even a seasoned connoisseur (like myself!). It makes selecting wine so much easier. What you see is what you sip!
The California Chardonnay has notes of butter, oak and vanilla, andhas a slightly sweet and smooth taste. Noteable Australia Chardonnay has notes of citrus, melon and peach, and is perfect at the end of a summer day.
Notable launched their wine in March 2017, and is now available in stores.
May 21st is National Chardonnay Day!
While we’re on the topic of delicious wine, I thought I would mention that May 21st is National Chardonnay Day! I plan on having a few friends over for the occasion, and sharing my new favorite wine, Notable Chardonnay!
Now onto my recipe!
Herb Stuffed Artichokes Recipe with a Homemade Hollandaise
I started prepping my stuffed artichokes by cutting off the sharp edges of each leaf with scissors, then I took off about an inch from the top, using a knife.
Next, I added the artichokes to a large pot, face down, and brought the water to a boil. The artichokes were a bit buoyant, so I placed a heavy plate on top of them, to keep them from floating.
While those were cooking, I preheated the oven, and mixed together fresh herbs, panko breadcrumbs, and Parmesan cheese. Once the artichokes were mostly cooked, I transferred them to a sheet pan and stuffed my herb mixture in between the leaves.
You can use your hands to gently pull the artichoke, so the leaves stretch, and it makes stuffing the artichokes a little less tedious.
Once they were stuffed, I filled the pan with about an inch of water, and baked them for about 20 minutes, until the cheese was melted and the panko crumbs were toasted.
I poured a glass of wine for both of us,set the artichokes out next to a healthy serving of homemade hollandaise sauce, and we dug in! And I will warn you, it was messy! If you are one who doesn’t like a big mess, I recommend you have at least half a glass while making this, so you’re nice and relaxed for the fun part 😉
These stuffed artichokes were amazingly delicious! The herbs gave the stuffed artichokes depth of flavor, the panko gave it a nice crunch, and the hollandaise sauce paired perfectly with them. When I paired the Notable California Chardonnay with these stuffed artichokes, everything came together perfectly! The wonderful smells, the variety of textures and tastes… I was in sensory heaven.
The stuffed artichokes… the Notable wine… it was the perfect combination for a Sunday brunch on a relaxing day.
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Herb Stuffed Artichokes with Hollandaise Sauce
Author Andrea Vaughan
Ingredients
Herb Stuffed Artichokes
- 2artichokes
- 1tbspfreshly chopped thyme
- 1tbspfreshly chopped oregano
- 2tbsppanko breadcrumbs
- 1tbspolive oil
- 1/8cupfreshly grated Parmesan cheese
- salt and pepper to taste
Hollandaise Sauce
- 10tbspbutter
- 2egg yolks
- 1tbsplemon juice
- 1/2tbspwater
- 1/8cupfreshly grated Parmesan cheese
- salt and pepper to taste
Instructions
Herb Stuffed Artichokes
Start by trimming off the stem of the artichoke, so it will sit flat. Use scissors to cut off the edges of the leaves, then use a knife to cut about 1/2 inch off the top. Bring a pot of water to a boil, then place artichokes face down in the pot. Use a plate to keep the artichokes in place, if needed. Boil for 15 minutes, then set aside and allow to dry.
Preheat oven to 375 degrees.
Meanwhile, combine herbs, panko, 1/8 cup Parmesan cheese, salt and pepper. Place dried artichokes stem side down on a baking sheet. Divide the herb mixture in two, and stuff into the leaves of each layer of the artichoke. Add 1/2" of water to the bottom of the baking sheet, then bake in preheated oven for 15-20 minutes, until the cheese is melted and the panko is toasted.
Hollandaise Sauce
Add butter to a bowl, and microwave until melted. Allow to cool a few minutes.
Meanwhile, combine egg yolks, lemon juice and water in a small pan over low heat. Whisk constantly, until the mixture gets foamy, then smooth, and turns a pale yellow. This should take about 5 minutes.
Slowly, very slowly, add butter to egg mixture, whisky constantly. Add no more than a teaspoon of butter at a time. This is a slow process - but totally worth it! Continue adding and vigorously whisking until butter is fully incorporated, and hollandaise sauce is smooth. Sprinkle in remaining Parmesan cheese, salt and pepper, and whisk until smooth.
Serve stuffed artichokes with hollandaise sauce, and enjoy within the hour!
Don’t forget to grab your Notable wine at the store, when you’re picking up ingredients for these delicious herb stuffed artichokes! Be sure to come back by, and leave a comment once you’ve tried them. I’d love to know what you think! I would also love to know how you’re celebrating National Chardonnay Day on May 21st! Leave a comment and let me know what you’ll be doing 🙂
