Thursday, May 13, 2010

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizer or Side Dish

Living twenty minutes away from the 'Artichoke Capital of the World' has it's benefits. Huge, fresh artichokes are available year round, and since spring is their best growing season, we have been partaking quite a bit as of late. Markus made these artichokes a while back and they were delicious. This Giada De Laurentiis recipe is easy to make and perfect for an appetizer or a side dish and is a great dish to set out for dinner guests. So, get a little daring and try something new!

Baked Artichokes with Gorgonzola and Herbs

* 4 artichokes
* 3 lemons
* 10 ounces MILD Gorgonzola cheese, room temperature
* 2 Tbls. cream (I use milk instead)
* 2 tsp. fresh thyme, chopped
* 2 tsp. fresh parsley leaves, plus 1 Tablespoon, chopped
* 1 clove garlic, minced
* 1/2 tsp. fresh ground black pepper
* 3 Tbls. bread crumbs
* 1 Tbls. olive oil

Directions

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears (or scissors), trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream (or milk), thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley. You can also use Italian style breadcrumbs in place of the extra parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish (I spray the dish first). Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with 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. Enjoy!

Picture courtesy of Food Network

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Baked Artichokes with Gorgonzola and Herbs

2 comments:

big hair betty said...

That artichoke looks amazing! I've been craving some artichoke dip lately!

Stephanie said...

Mmmm. Your photo makes me want to make this recipe...right away. I love artichokes, but haven't had them in ages.

stephanie@metropolitanmama.net