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1.Choose your cheese

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  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
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  • Winter

3.Choose your dish type

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  • Starter
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  • Dessert
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Reblochon artichoke hearts

(2 votes)
  • Cheese :

    Reblochon
  • Dish type :

    Starter
  • Season :

    Spring, Summer

Ingredients - for 6 persons

  • ½ Reblochon cheese
  • 4 artichoke hearts
  • 2 tomatoes
  • 8 slices of sundried tomatoes in oil
  • Olive oil
  • Balsamic vinegarLemon (optional) 
  • Fresh basil

Preparation

  1. Cook the artichoke hearts (fresh if you're patient, otherwise frozen).
  2. Drain and leave to cool.
  3. Prepare a vinaigrette: combine the olive oil, balsamic vinegar and a few drops of lemon if you have some available.
  4. Cut the sundried tomatoes in oil (well drained) into small cubes.
  5. Cut the reasonably cold (easier to cut!) Reblochon into cubes
  6. Mix together the Reblochon, tomatoes, sundried tomatoes and the vinaigrette.
  7. Add some of the vinaigrette to the bottom of the artichoke, then garnish with the tomato Reblochon mixture.
  8. Finish off with some basil leaves.