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I had a similar dish as a side at a restaurant once. I asked for the recipe from the chef and was excited to try it. I got home and it was all wrong, nothing like the made at the restaurant. I know many chefs don’t give out their exact recipes, so I needed to recreate it on my one. During that process, I became happier with my end product then the one I remember from my dining experience.
When I prepare a meal and Hubster deems to gourmet, he’s a little reluctant to try it (even though he’s always pleased with the outcome). I decided to star tailoring my “gourmet” recipes to his palette a little, by (what I call) “Rednecking it up”. That’s just my teasing way of saying that I added (turkey) bacon for him. Hubster hates shrimp and never will eat it, until you wrap a piece of bacon around it. Potato soup is “alright”, until you sprinkle on the bacon. You get the picture. So here is my Redneck Artichoke Three Cheese Bake.
8 fresh artichoke hearts (quartered), 1 shallot minced, 1/2 c. heavy cream broth, 3 Tbs. olive oil, 1 tsp. fresh lemon juice, 2 Tbs. chopped fresh parsley, 6 large basil leaves, 1/2 cup shredded Gruyère cheese, 1/2 cup shredded Jarlsberg cheese , 1/2 cup freshly grated Pecorino-Romano cheese
Preheat oven to 400°F. Arrange artichoke hearts in a single layer on the bottom of a casserole dish. Spread shallots over artichokes. Add heavy cream to dish. Drizzle with olive oil and lemon juice. Sprinkle with parsley and basil. Cover evenly with the cheeses, ending with the Pecorino-Romano. Cover with aluminum foil, and bake until artichokes are tender and cheeses are melted, 15 minutes. Uncover, and bake until cheese is lightly golden and slightly crusty, about 25 minutes more. Remove from oven, and cool. Serve warm.