Brie Stuffed Artichokes.

Bring a pot of salted water to a boil. Cut the stems from the artichokes to leave a neat, flat base. Cut off and discard top one-third of artichoke. Place artichokes in boiling water and boil for 15-20 minutes, then drain upside down in colander.

In a small sauce pan or skillet set over low heat, heat cream and brie, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add the egg yolk and the Parmesan cheese. Season with pepper.

Preheat the oven to 400 degrees F.

If desired, you can cut the artichokes in half or leave them whole. I think it's easier to halve them, but either way works!

Place the artichokes on a baking sheet. Press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly purple leaves. Pull out the prickly white/purple leaves and gently scrape out the choke with a spoon. Gently pull the leaves outward from the center until the leaves open slightly. If you halve the artichokes, you just need to remove the choke and purple prickly leaves in the middle.

Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.

In a medium bowl, mix together the bread crumbs, pistachios, butter, oregano and a pinch of salt until well combined. Sprinkle over tops of artichokes.

Bake the artichokes for 10-15 minutes or until the cheese is bubbling and the breadcrumbs are golden. Serve warm.