Baked Artichokes with Gorgonzola and HerbsBack to Baked Artichokes with

By Noni

Ingredients

• Salt
• 4 artichokes
• 3 lemons, plus 1 lemon
• 10 ounces mild Gorgonzola cheese, room temperature
• 2 tablespoons cream
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
• 1 clove garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons bread crumbs
• 1 tablespoon olive oil

Preparation

Step 1

Directions
Bring a large pot of salted water to a boil over high heat. Trim the artichokes
by cutting off the top 1-inch or so. Cut the stem close to the base of the
artichoke so the artichoke can sit up straight, and remove some of the bottom
leaves. Using kitchen shears, trim the sharp points off of any remaining outer
leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze
the juice into the boiling water. Toss in the lemons. Cook the artichokes until
tender, about 30 minutes. Drain the artichokes and let cool.
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2
teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together
the bread crumbs and remaining 1 tablespoon of parsley.
Preheat the oven to 400 degrees F. Remove the center choke of the artichokes
using a small spoon. Stuff the cheese mixture into the center of the artichokes.
Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over
the top of the artichokes. Drizzle the tops of the artichokes with olive oil.
Bake until the artichokes are heated through, the cheese is melted, and the
bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to
a serving dish and serve.