I went into this thinking, I’m going to have at least two artichokes. Well, that was wrong. Because these babies are rich rich and rich. I should have known. The Gorgonzola mixed with the cream and herbs makes for a superb and decadent cheese sauce. It has a nice saltiness and pungency, but it’s also very creamy which makes it perfect for dipping. Don’t mind if I do.
Baked Artichokes with Gorgonzola and Herbs (adapted from Giada DeLaurentis)
2 lemons or 4 tablespoons lemon juice
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons heavy cream
2 teaspoons chopped fresh thyme leaves
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil.
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, garlic, salt, and pepper. .
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 10 minutes.
Transfer the artichokes to a serving dish and serve.