Baked Artichokes with Gorgonzola and Herbs (Cheeeeeeesy- Year Three: Volume 8; December, 2012)

Prep time: 50 min
Cook time: 55 min
Ready in: 1 hour, 45 min
Serves: 4- 8

Ingredients:
Salt
4 artichokes
4 lemons
10 oz. mild Gorgonzola cheese- room temperature
2 T. cream
2 tsp. fresh thyme leaves- chopped
1 T. + 2 tsp. fresh parsley leaves- chopped
1 clove garlic- minced
1/2 tsp. pepper
3 T. breadcrumbs
1 T. olive oil

Directions:
- Bring a large pot of salted water to a boil over high heat
- Trim artichokes by cutting off the top 1"
- Cut stem close to base of artichoke, so the artichoke can sit up straight
- Remove some of the bottom leaves
- Using kitchen shears, trim sharp points off of any remaining outer leaves
- Add artichokes to boiling water
- Halve 3 lemons and squeeze juice into boiling water
- Toss lemons into water
- Cook artichokes until tender, about 30 min
- Drain artichokes and let cool
- Meanwhile, in a small bowl stir together Gorgonzola, cream, thyme, 2 tsp. parsley, garlic, salt, and pepper
- In another small bowl stir together breadcrumbs and remaining 1 T. parsley
- Preheat oven to 400
- Remove center choke of artichokes using a small spoon
- Stuff cheese mixture into center of artichokes
- Place artichokes into a baking dish
- Sprinkle breadcrumb mixture over top of artichokes
- Drizzle tops of artichokes with olive oil
- Bake until artichokes are heated through, cheese is melted, and breadcrumbs are crisp and golden, about 25 min
- Transfer artichokes to a serving dish and serve

*Beckie found recipe here