Ingredients:
2 large artichokes, top quarter and stems sliced off
3 ounces brie, rind removed and cut into chunks
1/2 cup heavy cream
1 egg yolk
1/4 cup freshly grated parmesan, plus more for the top
1 teaspoon fresh thyme leaves
2 tablespoons finely sliced almonds, crushed into coarse crumbs with a rolling pin
Directions:
In a large pot of salted water, boil the artichokes for 15-20 minutes (pull on a leaf to check for doneness; it should come right off). Take the artichokes out of the water and let them drain well, upside down, in a colander.
Put the brie in a small pot with the cream and let it melt on a low flame while constantly stirring.
When the mix is smooth, turn off the heat and, while stirring, add
the yolk, the grated parmesan, the thyme and the crushed almonds.
Preheat the broiler to low and position the rack close to the bottom of the oven.
Fill the artichokes with the mix (it should cover the tops as
well), sprinkle them with some more grated parmesan and almonds and
place them standing head up in an oiled casserole dish.
Put under the broiler and let them cook for about 10 minutes,
checking often, or until the cheese turns into a golden crust.
