Baked Artichokes with Gorgonzola Herbs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 411.7
  • Total Fat: 27.3 g
  • Cholesterol: 63.4 mg
  • Sodium: 1,455.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 11.2 g
  • Protein: 21.5 g

View full nutritional breakdown of Baked Artichokes with Gorgonzola Herbs calories by ingredient
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Introduction

Filling serves as a dip for the leaves Filling serves as a dip for the leaves
Number of Servings: 4

Ingredients

    4 Artichokes
    3 lemons
    10 oz mild Gorgonzola at room temperature
    2 Tbs of heavy cream
    2 tsp fresh thyme
    1 Tbs plus 2 tsp chopped Italian parsley
    1 garlic clove minced
    1/2 tsp salt
    1/2 tsp pepper
    3 Tbs plain bread crumbs
    1 Tbs olive oil

Directions

Bring a large pot of water to a boil over high heat. Tim the artichokes by cutting off the top inch or so. Cut the stem close to the base of the artichoke so the artichoke can stand upright, and remove some of the tough outer leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Drop the artichokes into the boiling water. Halve the lemons and squeeze the juice into the boiling water, then toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes Upside down on a clean kitchen towel and let cool.

Meanwhile, in a small bowl, stir together the gorgonzola cheese, cream, thyme, 2 tsp of parsley, the garlic, salt and pepper. Stir together the bread crumbs and remaining parsley in another small bowl.

Preheat the oven to 400. Spread the artichokes open with your fingers and use a small spoon to scrape out the center choke. Stuff the cheese mixture into the artichokes and arrange them in a baking dish. Sprinkle the artichokes with the bread crumb mixture and then drizzle with the 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.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.

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