Pear Custard Stuffed Artichoke Bottoms

Foodie Tuesday Special!

Serves 4 to 8

4-8 oz Mascarpone Cheese

1 Egg Yolk

1 Tbsp Heavy Cream

1 tbsp fresh Lemon Juice

1/2 tsp fresh Garlic, minced

¼ tsp Cayenne Pepper

Salt and freshly Ground Pepper to taste

1 Pear, ripe but firm

7 to 8 Artichoke Bottoms, Freezer Aisle

In a medium bowl, mix together the mascarpone, the egg yolk, the cream, garlic, cayenne pepper, salt and pepper to taste. Peel and core the pear. Minced the pear in very small pieces. Add to the mixture. Cut the bottom of the artichokes, to insure that they are stable. On a lightly greased baking sheet, arrange the artichoke bottoms. Pour a small amount of the cream mixture in each of them. Broil on the bottom rack for about 10 minutes, or until custard becomes golden brown. Serve immediately.

Note from the chef:

These may be served as a simple appetizer or as a usual topping for a green salad. I also like to add small, thin slices of bacon or prosciutto.