Best 3 Baked Artichokes With Gorgonzola And Herbs Recipes

Baked artichokes with gorgonzola and herbs are a delectable dish that combines the unique flavor of artichokes with the creamy richness of gorgonzola cheese, creating a symphony of flavors that will tantalize your taste buds. This dish is not only a culinary delight but also a visual masterpiece, as the vibrant green of the artichoke leaves contrasts beautifully with the golden brown cheese and the vibrant colors of the herbs. Whether you're looking for an elegant appetizer or a satisfying main course, baked artichokes with gorgonzola and herbs are sure to impress.

Here are our top 3 tried and tested recipes!

BURGERS WITH ARTICHOKES, GORGONZOLA, AND TOMATOES

Burgers with Artichokes, Gorgonzola, and Tomatoes image

Provided by Kathleen Hulsy

Categories Pork Tomato Broil Blue Cheese Ground Lamb Artichoke Winter Bon Appétit Maine

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 6-ounce jar marinated artichoke hearts, drained, chopped
1/2 cup purchased sun-dried tomato pesto or 1/2 cup chopped drained oil-packed sun-dried tomatoes
6 ounces Gorgonzola cheese, crumbled (about 1 1/2 cups)
2 pounds ground pork or lamb
1 cup finely chopped onion
2 tablespoons dried Italian seasoning blend
1 teaspoon salt
1/2 teaspoon ground black pepper
6 French rolls (each about 3x6 inches), split horizontally
Tomato slices
6 tablespoons chopped fresh basil

Steps:

Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese. Cover and refrigerate up to 3 hours.
Preheat broiler. Mix meat, onion, seasoning blend, salt and pepper in large bowl. Divide mixture into 6 portions; shape each into 3x5-inch rectangular patty (about same size as roll).
Broil cut sides of rolls until beginning to turn golden brown, about 1 minute; transfer roll bottoms to plates. Broil pork patties until cooked through, about 5 minutes per side (or broil lamb patties until cooked to medium doneness, about 4 minutes per side). Top each burger with artichoke mixture. Broil until cheese begins to melt, about 1 minute. Place 1 burger with topping on each roll bottom. Place tomato slices, then fresh basil and roll tops on burgers.

BAKED STUFFED ARTICHOKES

Baked Stuffed Artichokes image

Provided by Moira Hodgson

Categories dinner, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 artichokes
Juice of 2 large lemons
3/4 cup olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 cups fresh white bread crumbs
4 teaspoons red wine vinegar (preferably Balsamic)
1 tablespoon fresh mint leafs, chopped
3 tablespoons parsley leaves, chopped
Coarse salt and freshly ground pepper to taste

Steps:

Preheat oven to 350 degrees.
Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 18 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 287 milligrams, Sugar 3 grams

PENNE AND ARTICHOKE HEARTS WITH GORGONZOLA SAUCE

Penne and Artichoke Hearts With Gorgonzola Sauce image

The reworking of a recipe I got from someone else that I tweaked beyond all recognition... My serving size is pretty small because I like to enjoy pasta as a course rather than as the huge main focus of a meal. This is also a brilliant sauce to serve over gnocchi, if you feel so inclined, and I often do.

Provided by drbecca26

Categories Penne

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 ounces frozen artichoke hearts, thawed and quartered
1/8 cup extra virgin olive oil
1 garlic clove, minced
1/4 lb gorgonzola
1/4 cup heavy cream, plus
2 tablespoons heavy cream
1 pinch onion powder, a tiny pinch
1 pinch crushed red pepper flakes, a pinch
fresh ground black pepper, to taste
6 ounces penne pasta
2 tablespoons fresh parsley, minced
toasted pine nuts, for garnish

Steps:

Boil water for pasta and cook according to package directions, reserving some of cooking water when draining.
While pasta is cooking, heat olive oil in large skillet over medium heat.
Add garlic and saute for 1 to 2 minutes.
Drain artichoke hearts well, add to skillet and saute 3 to4 minutes.
Add cheese and heavy cream. Simmer a few minutes until cheese melts.
Season with black pepper, onion powder and red pepper then set aside.
Add hot, drained pasta to sauce mixture, thinning if needed with pasta cooking liquid.
Toss with minced parsley then transfer to serving vessel.
Top with toasted pine nuts then serve at once.

Tips:

Select the best artichokes: Choose artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
Prepare artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Remove any tough outer leaves, leaving only the tender inner leaves.
Stuff artichokes generously: Don't be shy with the stuffing. Pack it tightly into the center of each artichoke, making sure to get it between the leaves.
Use a flavorful marinade: The marinade helps to infuse the artichokes with flavor. Use a combination of olive oil, garlic, herbs, and spices.
Cook artichokes until tender: Artichokes take about 45-60 minutes to cook in the oven. You can check for doneness by inserting a knife into the base of the artichoke. It should be tender, but not mushy.
Serve artichokes immediately: Artichokes are best served hot or warm. You can drizzle them with melted butter or olive oil, and sprinkle them with Parmesan cheese.

Conclusion:

Baked artichokes with gorgonzola and herbs are a delicious and easy-to-make appetizer or side dish. They are perfect for a special occasion or a casual get-together. With their creamy, cheesy filling and crispy outer leaves, these artichokes are sure to be a hit with everyone at the table. So next time you're looking for a unique and flavorful dish, give these baked artichokes a try. You won't be disappointed!