Olive Tapenade Crusted Artichokes

2 large Globe Artichokes
1 loaf of day old Bread
1/2 cup Oakville's Olive & Herb Tapenade
Zest of one Lemon, minced
1 Tbs fresh chopped thyme
4 Tbs unsalted butter
1 cup finely grated Parmesan Cheese
4 Tbs Heavy Cream

Poach the artichokes in simmering salted water for about 45 minutes, or until a knife can be inserted into the center with little resistance.

Remove the artichokes and drain them upside down. While the artichokes are cooking, prepare the breading.

First, chop the bread into pieces small enough to grind in a food processor, and then process them until they are finely minced into bread crumbs.

Melt the butter and add it to the bread crumbs with the rest of the ingredients. Set aside until the artichokes are ready.

Once the artichokes are cooked, allow them to cool enough to handle. Remove some of the tough outer leaves and pare down the stem just to remove the fibrous dark green outer part and reveal the tender light green stem.

Cut the artichoke into two equal bilateral halves (from pole to pole, not around the equator). Carefully scrape out the center “choke” with a metal spoon.

Replace the choke with the breading mixture, divided equally among the four halves.

Turn the oven on to the broiler setting at 450 degrees. Place the artichokes on the top rack of the broiler and very carefully brown them. Do not leave them alone during this process.

Once browned evenly, remove and serve.