Artichokes take a little time to prepare, but it’s time well spent for a dish this extraordinary. The filling becomes hot, bubbly, and creamy, like an individual serving of warm artichoke dip for each diner. You can get most of the prep work out of the way well ahead of time, too; the artichokes can be boiled earlier in the morning and baked later or, if you prefer, the whole dish can be prepared a day in advance, as it reheats very well.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 400°F. 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, 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.
