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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 391.3
  • Total Fat: 24.1 g
  • Cholesterol: 63.8 mg
  • Sodium: 825.1 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 14.0 g
  • Protein: 24.7 g

View full nutritional breakdown of Baked Artichoke with Gorgonzola and Herbs calories by ingredient
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Baked Artichoke with Gorgonzola and Herbs

Submitted by: SUZKELLEY


Number of Servings: 4

Ingredients

    salt
    4 artichokes
    3 lemons, plus 1 lemon
    10 oz mild Gorgonzola Cheese, room temperature
    2 tablespoons cream (fat free half and half)
    2 teacpoons chopped fresh thyme leaves
    2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
    1 clove garlic, minced
    1/2 teaspoon freshlye ground black pepper
    3 tablespoons bread crumbs
    1 tablespoon olive oil

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Directions

Bring a large pot of water to boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to teh base of the artichokes so that artichoke can sit up straight, and remove some of the bottome leaves. Using kitchen shears, trim the sharp points off any remaining out leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss int he lemons. Cook the artichokces 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 anotehr small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

Preheat oven to 400 degrees F. Remove the center choke of the artichokes using a small sppon. STuff the cheese mixture into the center of the arichokes. Place the artichokes intoa baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Crizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, adn the bread crumbs are crisp and golden, about 25 minutes. Tranfer the artichokes to a serving dish and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user SUZKELLEY.






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