Best Baked Artichokes With Gorgonzola And Herbs Recipes

Stuffed Artichokes image

Provided by Giada De Laurentiis

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 garlic cloves, minced
2 teaspoons grated lemon peel
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
2 1/2 pounds plum tomatoes, seeded, chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish

Steps:

Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.

Provided by sofie-a-toast

Categories Artichoke

Time 1h5m

Yield 1 artichoke, 1-2 serving(s)

Number Of Ingredients 6

Steps:

Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
Spread artichoke petals open as far as possible without snapping.
Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
Remove from oven and remove wrapping.

BAKED ARTICHOKES WITH GORGONZOLA AND HERBS image

Yield 4

Number Of Ingredients 10

4 artichokes
4 lemons
10 oz mild gorgonzola cheese, room temp
2T cream
2t chopped thyme
2t parsley + 1T
1 clove minced garlic
1/2t pepper
3T bread crumbs
1T olive oil

Steps:

Boil lg pot with salt Trim chokes by cutting off top inch, cut stem close to base (sit straight) and trim leaves. Remove some of the bottom leaves that are brown. Boil chokes 30 minutes with the lemons. Halve lemons, juice into water, then toss in the rind and all. Remove and cool chokes. In a bowl, stir cheese, cream, thyme, 2t parsley, garlic, S&P. In a separate bowl, stir bread crumbs and 1T parsley. Preheat oven to 400F. Use a small spoon to remove centre of chokes. Put chokes in baking dish, fill them with cheese mixture, cover with bread crumb mixture, and drizzle with olive oil. Bake 25 minutes until melted and the bread crumbs are crispy.