Laura Chenel's goat cheese macaroni and cheese

  • For the artichokes
  • 9 large artichokes
  • 3 meyer lemons
  • 625ml white wine
  • 625ml water
  • 16 tbsps pure olive oil, plus 2 tbsps
  • 3 garlic cloves, peeled
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 1/2 tsp whole black peppercorns
  • 2 tsps sliced green garlic
  • For the macaroni and cheese
  • 750ml double cream
  • 175g pennette
  • 275g goat cheese
  • 1 tsp chopped fresh lemon thyme
  • 1 pinch lavender
  • 1 pinch ground pink peppercorns
  • Salt
  • Freshly ground black pepper
  • 175ml water, as needed
  • For the topping
  • 1 loaf rustic bread
  • 3 tbsps pure olive oil
  • 3 tbsps chopped Italian parsley leaves
  • 3 lemons, zested (from artichoke recipe)
  • 3 tbsps freshly grated parmesan cheese
  • Salt
  • Freshly ground black pepper
  • For serving:
  • 2 bunches rocket, cleaned
  • Olive oil, as needed
  • 1/2 meyer lemon
  • Salt
  • Freshly ground black pepper
For the artichokes:
1) Preheat oven to 200C/Gas 6.

2) Trim the artichokes. Using a serrated knife, remove the top 1 1/2cm of each artichoke and cut off the stem to create a flat surface for the artichoke to sit on a plate. Place in a casserole dish.

3) Zest the meyer lemons and set aside for the topping. Cut two of the lemons in half, squeeze the juice over the artichokes and place the juiced lemons in the casserole dish. Add the white wine, water, 250ml of the oil, garlic cloves, coriander seeds, bay leaves and peppercorns.

4) On a burner on high heat, bring the liquid to a boil. Cover, place in the oven and cook until tender (until leaves can be removed easily), about 45 minutes to 1 hour. Let cool.

5) When cool enough to handle, carefully remove the centre choke (heart) and smaller leaves from six of the artichokes, using a spoon. Then remove and discard all of the leaves in the remaining three artichokes. Puree the remaining three artichokes in a food processor or blender.

6) In a small saute pan on high heat, saute the green garlic in 2 tbsps of the oil until fragrant, about 1 minute. Add the six artichoke hearts and saute for another few minutes. Juice half of a lemon and season the artichoke hearts with the lemon juice, salt and pepper. Spoon a little of the puree mixture into each of the six intact artichokes.

For the macaroni and cheese:
1) In a medium non-reactive saucepan on medium-high heat, bring the cream to a simmer. Once it is simmering, add the pasta and stir often until the pasta is just cooked through, about 10 minutes.

2) Stir in the goat cheese, thyme, lavender and pink peppercorns. Season with salt and pepper, to taste. Adjust to desired consistency by adding water.

3) Spoon pasta into each of the six artichokes on top of the artichoke puree.

For the topping:
1) Remove the crust from the rustic loaf and place the insides in a food processor. Pulse until you get fine crumbs.

2) Saute 150g of the crumbs with 3 tbsps of olive oil on medium-high heat until golden and crunchy. Let cool.

3) Once cool, toss the breadcrumbs with parsley, reserved zest and parmesan. Season with salt and pepper. Generously sprinkle on top of the filled artichokes.

For the assembly:
1) Place the artichokes in an oven-proof dish with a little water in the bottom and place in the oven until bubbly and heated through, about 10 minutes.

2) Toss the rocket in a sprinkle of olive oil and the juice of the remaining lemon half. Season to taste with salt and pepper.

3) To serve, make a rocket nest for the artichoke on each plate. Place a warmed artichoke in the centre.

Cook's note: Pure olive oil is a blend of refined olive oil and virgin olive oil. It has a more neutral taste than virgin or extra virgin olive oil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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