Although it’s April 11th and well into “spring”, us Canadians are still in need of comfort food because mother nature’s plans involve keeping us in winter-like weather for a little while longer. Last night I was craving something comforting but also wanted to include a spring element to it – that’s when artichokes came to mind. They’re the perfect spring veggies and add just enough tanginess to any recipe. Luckily for me, my local Metro grocery store at the Yonge Eglinton Centre had plenty of fresh and jarred artichokes, I got a little carried away and purchased more than I needed for my sandwich. To make my grilled cheese sandwich extra comforting, I used a combination of three cheeses (parmesan, gouda and camembert). It doesn’t get more comforting than cheese. I hope you all enjoy this recipe, and let’s hope for a hint of spring weather this week. More artichoke related recipes to come this week!
What you’ll need2 croissants
Salt, pepper and paprika
Jarred artichoke hearts (1 cup)1 1/2 cup of fresh spinach1/2 cup of parmesan cheese
gouda and camembert
3 garlic cloves
- Melt 1 teaspoon of butter in a pan (at medium heat)
- Cook the spinach with a pinch of salt and pepper until wilted. Add the artichoke hearts, garlic and two pinches of paprika. Cook for 6 minutes and let it rest.
- Prepare the cheese by slicing or grating it.
- Cut the croissant in half and generously butter the bottom of each piece.
- Re-heat your skillet and place the bread (butter-side-down) onto it and add gouda, camembert, the artichoke/spinach mix and parmesan (in that order). Place the second slice of croissant butter-side-up on top of the sandwich. Grill until lightly browned and flip over. Continue grilling until the cheese is melted. Because croissants are a lot more delicate than regular bread, be sure to grill your sandwich at low heat.