Artichokes and Mornay | culture: the word on cheese

Name: Artichokes and Mornay | culture: the word on cheese
Ingredients: 4 large artichokes (top quarter, inner fuzzy choke, stems, and any sharp leaf tips removed); 4 tablespoons butter; 4 tablespoons flour; 1 cup milk; ¼ cup heavy cream; 4 ounces Brie (rind removed and cut into chunks (Coté prefers Eden Brie from Brazos Valley Cheese in Texas)); ¼ cup plus 2 tablespoons freshly grated parmesan; 1 teaspoon cayenne; Pinch of nutmeg; Salt (to taste); Ground black pepper (to taste); 1 tablespoon preserved lemon (finely diced); 1 teaspoon fresh thyme leaves; 2 tablespoons roughly chopped pecans (toasted)

culturecheesemag.com

These artichokes and mornay are a simple twist on the classic artichoke and cheese dip; Toasted pecans add that little touch of Texas

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Ingredients

4 large artichokes (top quarter, inner fuzzy choke, stems, and any sharp leaf tips removed)
4 tablespoons butter
4 tablespoons flour
1 cup milk
¼ cup heavy cream
4 ounces Brie (rind removed and cut into chunks (Coté prefers Eden Brie from Brazos Valley Cheese in Texas))
¼ cup plus 2 tablespoons freshly grated parmesan
1 teaspoon cayenne
Pinch of nutmeg
Salt (to taste)
Ground black pepper (to taste)
1 tablespoon preserved lemon (finely diced)
1 teaspoon fresh thyme leaves
2 tablespoons roughly chopped pecans (toasted)