Baked Brie with herbed artichokes

For ➍-➏
1 (220 g) round of mild Brie, top rind removed
1 (275 g) bag frozen artichoke hearts, thawed, drained & thoroughly dried*
1 small garlic clove, pressed or minced
60 g grated Parmigiano cheese
2 tbs mayonnaise
2 ts finely minced Italian parsley
¼ ts kosher salt & freshly ground black pepper, to taste
toasted baguette slices, for serving

Preheat the oven to 220°C. Place the Brie in a round baking dish, a little bit larger than the cheese.
Combine the thawed artichoke hearts, garlic, Parmigiano; mayonnaise, parsley, salt and pepper in a mixing bowl. Taste and adjust seasoning. Spoon the mixture over and around the brie.
Bake until warm and soft but not oozing, 8 to 12 m.
Garnish with additional Parmigiano and parsley, if desired. Serve warm with toasted baguette slices for dipping.

*Use a 350 g jar of  artichoke hearts, drained and thoroughly dried, instead.

Shrimps & Brie linguine

For ➍ as main course, ➏ as starter
225 g Brie cheese, cubed
5 tbs sun dried tomatoes in oil, coarsely chopped
2 tomatoes, seeded & chopped
6 tbs pitted Kalamata olives, chopped
2 garlic cloves, minced
8 tbs chopped fresh basil
½ ts freshly ground black pepper
4 tbs extra virgin olive oil
225 g linguine pasta
450 g shrimps, peeled & deveined
Parmigiano, freshly grated

Combine Brie, sun dried tomatoes, chopped tomatoes, olives, garlic cloves, basil, pepper and olive oil in a bowl. Cover and let stand 1 h.

Cook pasta in boiling salted water. 2 m before pasta is al dente, add shrimps*. Cook 2 m or until shrimps are done.

Drain pasta and shrimps.

Toss with Brie mixture.

Serve immediately with fresh Parmigiano.

*Otherwise, sauté or wok the shrimps in a little bit of oil and add them to the drained pasta.

Read tip on drying tomatoes in the oven.
Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, raw tomato spaghetti, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, spaghetti alla puttanesca, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, vermicelli with parsley sauce, butter & tomato pasta sauce, lemon pasta with sea spinach.