Artichoke & GG Terrine

Artichoke and Guernsey Girl Terrine
  1. 12-14 pieces Roasted trimmed and marinated Sun chokes
  2. 100 ml Stratus White, 2006
  3. ½ tsp Minced Fresh Garlic
  4. 2 tbsp Chopped Rosemary, Thyme and Parsley
  5. 300 gr Upper Canada Guernsey Girl cheese
  6. 6-7 Full slices of Mario’s Pingue Niagara Prosciutto
  7. 4 Whole eggs
  8. 4 Yolks
  9. 1 lt 35% Cream
  10. Grated nutmeg, salt and pepper to taste
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  1. This recipe is for a terrine size of 16.2”L, 2.1”W, 3”H (fill 1.3lt) Preheat oven to 320ºF.
  2. Mix eggs, cream and nutmeg to make a royal, season.
  3. Marinate cheese in wine and trim to fit terrine.
  4. Trim marinated artichokes and toss with chopped herbs and roasted garlic.
  5. Line terrine mold with plastic wrap and then with the ham.
  6. Starting with the artichokes layer the terrine, then the cheese. Between each layer pour royal, a total of 2 layers each.
  7. Top up with royal and carefully fold over the ham, to make a “package”.
  8. Place terrine carefully into a hotel pan and fill ¾ the way up with boiling water and cover with tin foil. Bake terrine for 30 min.
  9. Check inner temperature with thermometer. Temperature should reach 150ºF. If not ready check again every 15 min. till temperature is reached.
  10. Pull terrine out off the bath and let chill. Then press terrine over night in the fridge.
  11. Slice terrine ¼“ with thin sharp knife.
  1. To serve, gently pan sear the terrine to caramelize the cheese and artichoke. Place on a plate and garnish with a small salad, aged vinegar, extra virgin olive oil and season with fresh thyme leaves and sea salt. Great for breakfast, lunch or dinner! Enjoy.
Upper Canada Cheese Company