Ingredients
3
large artichokes
8
oz Brie cheese, rind removed, cut into chunks
1/3
cup heavy whipping cream
1
egg yolk
1/2
cup grated Parmesan cheese
Pepper
1/3
cup Progresso™ plain bread crumbs
2
tablespoons butter
1
teaspoon dried thyme leaves
Preparation
Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander.
Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate.
In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the Parmesan cheese. Season with pepper.
Set oven control to low broil, and position rack close to bottom of oven.
Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
In medium bowl, mix remaining 1/4 cup Parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes.
Broil 3 to 5 minutes, watching carefully, until golden.
