• per person
  • 2 or 3 canned artichoke bottoms
  • a suitable quantity of blue
  • (Danish Blue, Roquefort, not necessarily a very expensive type)


Drain the artichokes, keep the liquid. Cut the lower ends flat to make them stand firmly. Arrange in an oven dish in a bit of the liquid. Put on each a small flat chunk of cheese (1.5 x 1.5 x 0.5 cm); it should not stick out over the edge. Under hot preheated grill till the cheese is boiling and starts to get a brown hue.

Serve immediately.

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Submitted 6/13/05.
Source: self-invented
Submitted By: Albertine Ellis-Adam
Artichoke Bottoms with Blue Cheese