Baked Artichokes with Gorgonzola and Herbs

Spring is here, which means there are a lot of yummy things now in season. Gwenny and I were strolling through Stew Leonard’s working on overcoming her fear of the mooing cow head when we passed a very inviting mound of artichokes. I have had this recipe in the back of my mind ever since I originally bought the cookbook years ago, so I picked out the best looking artichokes and we were on our way.

Don’t be afraid of trimming the artichokes. It is very easy, and if you are like me and like to have a visual, I have attached a link to the Food Network video where Giada makes this recipe at the bottom of this post. I made these while Dan was traveling, so I cut the recipe in half and put one of the boiled artichokes in the fridge for another day.


  • 4 artichokes
  • 3 lemons
  • 10 ounces of mild Gorgonzola cheese, at room temperature
  • 2 tablespoons of heavy cream
  • 2 tablespoons of chopped fresh thyme
  • 1 tablespoon, plus 2 teaspoons of chopped fresh flat-leaf parsley leaves
  • 1 garlic clove, finely minced
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 3 tablespoons of plain bread crumbs
  • 1 tablespoon of olive oil

Bring a large pot of salted water to a boil over high heat. Trim 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 teaspoons of the parsley, the garlic, salt, and pepper. In another small bowl, stir together the bread crumbs and the remaining tablespoon of parsley.

Preheat the oven to 400. Spread the artichokes open with your fingers and use a small spoon to scrape out the center choke. You want to get out all of the hairy looking part as well. Don’t be afraid. Stuff the cheese mixture into the artichokes and arrange them in a baking dish. Sprinkle the artichokes with the bread-crumb mixture, then drizzle them 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.

Source: Giada’s Kitchen

Video from


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