All prices listed below apply to our 3/28/10 – 4/3/10 ad ONLY.
Ingredients
- Salt
- 4 Fresh Jumbo Artichokes (2/$3)
- 3 Lemons
- 10 oz. Gorgonzola Cheese
- 2 Tablespoons Land O Lakes Cream (2/$4 – 32 oz)
- 2 Teaspoons Chopped Fresh Thyme Leaves
- 2 Teaspoons Chopped Parsley Leaves, Plus 1 Tablespoon
- 1 Clove Garlic, Minced
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons 4C Bread crumbs ($1.99 – 24 oz)
- 1 Tablespoon Olive Oil
Directions
Preheat your oven to 400°F. Fill a large pot with salted water and boil. Trim the artichoke, cutting an inch or so from the top. Cut close to the base of the artichoke and take off some of the bottom leaves. Make sure to cut sharp points off any leaves. Put the artichokes in the boiling water. Cut each lemon in half and squeeze the juice into the pot. Add the lemons into the pot. Cook for roughly 30 minutes, until the artichokes are tender. Drain and allow to cool. Combine the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt and pepper. In a separate bowl, mix the bread crumbs and 1 tablespoon of parsley. Take out the center choke of each artichoke with a small spoon. Take the cheese mixture and stuff the center. Place in baking dish. Take the bread crumb mixture and sprinkle over the artichokes. Drizzle olive oil over the artichokes. Bake for 25 minutes or so, until the cheese is melted and bread crumbs are golden brown. Serve.
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