Gorgonzola Stuffed Artichokes
 
 
Author:
Serves: 4
Ingredients
  • 4 artichokes cleaned
  • 1 lemon
  • 1½ cup seasoned breadcrumbs
  • 5 ounces gorgonzola crumbled
  • 1 garlic clove minced
  • ¼ cup grated Parmesan
  • ¼ cup chopped parsley
  • ½ cup olive oil, plus more for drizzling
Instructions
  1. Fill a pot (large enough to fit all 4 artichokes) ⅔ of the way with water. Slice the lemon and squeeze the lemon juice in the pot, add in the squeezed lemon halves. Set the pot on the stove.
  2. Prepare the artichokes first by slicing (with a sharp knife) off the bottom stalk and cut off the top ⅓ of the artichoke. Remove the outer bottom leaves. With kitchen shears cut off the prickly tips off the leaves. As you complete preparing an artichoke add it to the pot tossing it around to coat it in the lemon water (this keeps it from turning brown). Once you have finished adding the artichokes to the pot, turn the heat to high cover and bring to a boil. Once boiling, reduce heat to low and simmer for about 25 minutes or until the leaves pull off easily and the bottom is tender. Carefully place them upside down in a colander to cool and drain.
  3. In a bowl, stir together the breadcrumbs, gorgonzola, garlic, parmesan, parsley and olive oil. Set aside.
  4. Preheat the oven to 375 degrees. Once the artichokes are cool enough to handle remove the inner most leaves. Take a small spoon and scrape gently at the choke being careful not to remove the heart. As you scrape, lift up the spoon. You will be able to see the difference between the choke and heart.
  5. Stuff each artichoke with a ¼ of the filling into the cavity and outer leaves. Place the stuffed artichokes in a baking dish and drizzle with olive oil. Bake the artichokes for 15 minutes or until breadcrumbs are golden brown. Transfer to a serving tray and serve.
Recipe by Cooks and Kid at https://cooksandkid.com/gorgonzola-stuffed-artichokes/