Stuffed artichokes with red quinoa and brillat-savarin cheese

Ingredients

• 2 medium artichokes
• 3 cloves garlic, finely minced
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1 lemon, juiced
• 1 Tbsp fresh tarragon, finely chopped
• 8 oz red quinoa
• 16 oz chicken stock
• 2 scallions, chopped
• 3 oz Brillat-Savarin Cheese (or similar rich creamy cheese; boursin, brie etc..)
• 1/2 large red onion, diced
• 2 Tbsp grated Parmesan Romano cheese

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Preparation

• Soak quinoa in warm water for 15 minutes. Rinse artichokes in running water for 1 minute each. Remove base petals that are small or discolored. Slice off stem close to the base. Boil 4 inches of water in a deep saucepan. Reduce heat to a simmer and add artichokes, salt, pepper, lemon juice, tarragon and 2 diced garlic cloves. Cover and let simmer for 25-30 minutes, until petals near the middle can be easily pulled out. Transfer artichokes from pan to a baking rack, turning upside down to drain and cool. Rinse quinoa and pour chicken stock in small saucepan. Simmer on medium high heat and add rinsed quinoa. Cover and let simmer 25-30 minutes on medium heat. Add additional chicken stock if liquid boils off before its cooked. Add diced red onion, scallions, cheese, and 1 Tbsp grated Parmesan to cooked quinoa and thoroughly integrate. Separate layers of artichoke petals and place quinoa between them. Sprinkle artichoke with remaining Parmesan and bake at 375 degrees for 10-15 minutes, until golden brown.