Baked Artichokes With Gorgonzola And Herbs Recipes

BURGERS WITH ARTICHOKES, GORGONZOLA, AND TOMATOES

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

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.

PENNE AND ARTICHOKE HEARTS WITH GORGONZOLA SAUCE

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.