Cut large artichokes into quarters, cut off their tops halfway down, trim their bottoms, and remove the thorny chokes. (Very small ones can be cooked whole.) Drop the cut artichokes into acidulated water to prevent discoloring. Break the garlic heads into single cloves and parboil 2 or 3 minutes, then remove their skins. Put the artichokes and garlic in a shallow baking pan, pour on the oil, season with salt, pepper, and herbs, cover with foil, and bake at 350° for 30 to 40 minutes.
Remove 2 or 3 tablespoons oil to a plate and roll the chèvre in it. Then sprinkle the chèvre on all sides with crumbs (or grated Parmesan), put the chèvre in the baking pan with the vegetables, and bake until the cheese is heated through, 5 to 10 minutes. Serve with toasted or grilled slices of French bread.
© 1986 Betty Fussell. All rights reserved.