☰ menu   

Artichokes and Mornay

Artichokes and Mornay

Chef Sonya Coté
A simple twist on the classic artichoke and cheese dip; Toasted pecans add that little touch of Texas.


  • 4 large artichokes top quarter, inner fuzzy choke, stems, and any sharp leaf tips removed
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • ¼ cup heavy cream
  • 4 ounces Brie rind removed and cut into chunks (Coté prefers Eden Brie from Brazos Valley Cheese in Texas)
  • ¼ cup plus 2 tablespoons freshly grated parmesan
  • 1 teaspoon cayenne
  • Pinch of nutmeg
  • Salt to taste
  • Ground black pepper to taste
  • 1 tablespoon preserved lemon finely diced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons roughly chopped pecans toasted


  • Set the broiler to low and position the rack in the middle of the oven.
  • Bring a large pot of heavily salted water to a rolling boil. Add the artichokes, cover, and boil for 10 minutes. Remove the artichokes from the water and drain them upside down in a colander.
  • In a small saucepan over low heat, melt the butter. Sprinkle the flour over the melted butter, whisking until combined and the mixture begins to brown, about 45 seconds. Add the milk and cream. Add the Brie one piece at a time, stirring constantly until melted. Add ¼ cup of grated parmesan and season with cayenne, nutmeg, salt, and pepper. When the mix is smooth, remove the pan from the heat.
  • Place the artichokes standing up in the middle of a small oiled casserole dish. Open the artichokes by gently pulling apart the leaves to make more room for the filling. Fill the artichokes and cover the tops with the sauce. Sprinkle the artichokes with the remaining parmesan, preserved lemon, thyme, and toasted pecans. Place the dish under the broiler and let the artichokes cook for 8 to 10 minutes—rotating the pan as necessary—or until the cheese turns into a golden crust. Serve immediately.


Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

Chef Sonya Coté

Forget farm-to-table; Chef Sonya Coté is taking things a step further with farm-to-farm table. Coté is situated on Springdale Farm, a small plot of land in the middle of the bustling city of Austin, Texas. It is Springdale Farm that feeds and provides the setting for Coté’s newest restaurant, Eden East: http://www.edeneastaustin.com/

Photographer Jody Horton

Jody Horton is an Austin, Texas-based food photographer who has shot for Bon Appetite, Food & Wine, New York Times, and Garden & Gun. You can see more of his work at http://www.jodyhorton.com/