Recipes
by Jessica March 28, 2012
I’m so happily sharing vegetables with you today.
Clearly.
But are these, like… realllly vegetables? Because this whole shebang tastes way too good to be classified as such.
I’m skeptical.
Oh and? This was my first time making hollandaise. What?
Doesn’t make any sense, but it’s totally true. For awhile I wasn’t even sure I LIKED hollandaise. Thank God I made it through that phase bright eyed and bushy tailed. And I actually whisked this together myself. I thought my arm might fall off. I whined a lot. Complained. Pouted. Whined some more.
Simply put, I was not at my best. Maybe you should use a blender.
So here’s the deal:
Whole artichokes are definitely a special treat around these parts. We often consume artichoke hearts, from canned to marinated to frozen, in salads, on pizza and in dip, but the actual entire ‘choke only makes an appearance on holidays or when I decide I JUST CAN’T TAKE IT ANY LONGER! and buy them for $3 a piece. And then I come home and tell my husband “oh look! artichokes were on sale! so I bought 6!”
Lies.
These artichokes aren’t quite as stuffed as the traditional ones I make…I like to think that they are just lightly grazed with herbs and gorgonzola, but at the same time, packed with flavor. The gorgonzola helps “glue” the crumbs to each leaf, which in turn remain on the leaves – even through a solid hollandaise dip. And solid each dip was. Trust me.
I wish you could have been a fly on the wall for the aftermath of these photos. A witness, if you will.
The minute I set down my camera, my husband and I completely devoured three whole artichokes continuously dipped in hollandaise. They were absolutely terrific. I mean, really – we stood at the corner of the table, dip after dip, until we were left with nothing but a huge pile of teethed leaves. We didn’t even sit down. We didn’t speak. We didn’t look at each other. For a full 15 minutes we just constantly ate, bite after bite, until there was nothing left. It might be one of my most favorite moments ever. Forevah evah.
Print Recipe
Yield: makes 4 artichokes
Ingredients:
Herb Gorgonzola Artichokes
- 4 whole medium artichokes
- 3 tablespoons freshly chopped cilantro
- 3 tablespoons freshly chopped basil
- 2 tablespoons freshly chopped parsley
- 1 1/2 tablespoons fresh thyme, coarsely chopped
- 3 tablespoons panko breadcrumbs
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/4 ounces crumbled gorgonzola cheese
- pinches of salt and pepper
Parmesan Hollandaise
- 1/2 cup + 2 tablespoons unsalted butter
- 2 large egg yolks
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon water
- 2 tablespoons freshly grated parmesan cheese
- salt + pepper
Directions:
Herb Gorgonzola Artichokes
Cut the stem from the bottom of the artichokes so it can sit upright, then trim off the tops of the pointy leaves with kitchen shears. Fill a large pot (one big enough to fit all 4 artichokes) with water, bring to a boil, then place the artichokes top-side down in the pot. If they keep turning over, place a plate on top to help keep them top-side down. Boil for 15-20 minutes. Remove and let drain upside down on a plate.
Preheat oven to 375 degrees F.
In a bowl, combine bread crumbs, herbs, gorgonzola, salt and pepper, mixing together with your hands. Add in olive oil and using a spoon, mix until completely combined. Then use your hands to really bring it all together. Separate it into four equal parts, then lightly pull open each artichoke and stuff a bit into each. Place top-side up in a baking dish, then pour about 1/3 cup of water in the bottom of the dish. Bake for 20 minutes, then remove, serving with hollandaise.
Parmesan Hollandaise
In a small saucepan, combine egg yolks, lemon juice and water, then set aside. In another saucepan, add butter and heat over low heat until melted. Immediately remove and set aside for 3 minutes. While the butter is cooling, heat the other saucepan with the egg yolks over low heat, whisking constantly until foamy and then smooth. I whisked for about 5 full minutes, as you want the yolks to be slightly paler in color.
Skim the foam off the top of the butter.
Remove yolks from heat while still whisking, and add in butter a drop at a time, constantly whisking for about 30 seconds after. I added about 10 small drops (whisking after each), then moved to adding about 1 teaspoon at a time, whisking again. It takes a long time but is totally worth it. About 3/4 of the way through, you should notice the mixture really thickening and lightening in color. The recipe recommended leaving the white solids of the butter in the saucepan, but my butter was still pretty melted so I added almost all of it – this did not affect the final outcome. Once all butter has been added and sauce is thick, whisk in parmesan cheese and taste. Season with salt and pepper if desired. Hollandaise is only good for about an hour after it is made, so consume it quickly!
Parmesan Hollandaise recipe from gourmet, I simply reduced the amounts and added parmesan
All images and text ©How Sweet Eats.
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I appreciate you so much!
Annnnd now I’m annoyed because I want more.
posted in: Recipes, Side Dishes, Vegetarian 92 comments
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Julie @ Table for Two — Reply
mmm, this looks and sounds so good! but i’m terrified of cooking artichokes. my friend in college told me a horrible way to die from artichokes hahaha and now i’m scared i won’t clean it well enough and i’ll choke to death. yeah, i’m a loser.
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Jessica — Reply
OMG what?! Please share this craziness.
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Margarita — Reply
I have never cooked artichokes before… I don’t think I will never know how to cook them.
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Amy @ CookingScraps — Reply
Amen for artichokes! I’ve been waiting for them to go down to $1.50 each before buying them, but after reading this, there is no way I can wait that long!
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Chels R. — Reply
O-M-G, I just fixed steamed artichokes last night for my family and I wish this had been posted yesterday. I have gorgonzola and everything. *sigh* I’m trying this next time, looks amazing!
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Tracy — Reply
This recipe shows me how to cook two things I have always been afraid to cook – fresh artichokes & hollandaise sauce. Thanks for making it look do-able!
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Trish — Reply
These look amazing. We do artichokes here often. I have a wonderful spicy/tangy sauce that I make that my husband LOVES…but I think he’ll go for this recipe too. And for those of you afraid of cooking artichokes, don’t be! This method is good, or you can cut the top couple inches off, sit them in a steam basket over a couple inches of water & steam them for about 40-60 minutes ( depending on size). Feel free to drizzle olive oil/lemon juice in between the leaves & sprinkle your favorite herbs. You’ll know they’re done when an outside leaf pulls off easily. Use a teaspoon to scoop out the center sharp leaves & choke.
Here in Santa Maria, Ca, we’re famous for our red oak bbqing, so we throw the chokes on the grill after steaming…just to get a little char and smoky flavor. Yum! -
Nancy @ CouponClippingCook — Reply
I’m in love with this recipe. Love all of the herb flavors and parmesan hollandaise…omg. sounds so good.
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I love eating artichokes! It’s so fun to eat with your hands and race to get to the bottom to that tender heart.
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Dawn — Reply
you had me at “Artichoke”
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Katie Z — Reply
I’ve been making Giada’s version for years, even my 3 year old loves it! Never thought to try it with a sauce, I need to go to the store now :-)
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cecilia g — Reply
I am growing artichokes this year! and i am loving this parmesan hollandaise, maybe I will see how it goes on asparagus tonight.. c
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Charlie — Reply
Jessica:
I have never had an artichoke in my life.
These look good though and I would love to try the recipe.Thanks for sharing!
Charlie
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Caroline Vidican — Reply
Artichokes are the regional vegetable of Brittany where I live. They grow everywhere, fields and fields of them, and I have them in my garden. You don’t need to be afraid of cooking artichokes, easy peasy.
A very famous French saying by a very famous French comedian, Coluche, says that the artichoke is the poor man’s dish: there is more left once you’ve eaten it than when you started! (i.e. a mountain of leaves)
You have sorely tempted me with your hollandaise. I’m about to make some for my supper, can’t bear not to, and am rooting around in the fridge for something to eat with it…
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Kate D. — Reply
I made these last night and they were so good! For some reason artichokes were only $.89 a piece! Now, what to do with all the leftover herbs?
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Noble Pig - Cathy — Reply
When are you going to stop by with some of this fabo food…we could slurp wine for hours and then eat.
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Jeff Cieslewicz — Reply
Holy cow! I literally started to weep silently when I saw this. I am impressed, and hungry.
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microdot — Reply
I am amazed at the comments you got about artichokes…or more specifically, the fear of artichokes.
I was a professional chef for many years and one of the restaurants I worked at featured artichokes stuffed quite like this as one of the appetizers…I did huge batches of them, remember, use a little vinegar in the water you boil them in. There are many subtle variations of the stuffing. One of my faves is to chop garlic and parsley with parmesan and stuff the artichokes…you can make them up a week in advance…bake them drizzled with olive oil and the liquid you cook them in in the baking pan. The, heat the crusty artichokes up in a microwave with the liquid….when you want them. I put an artichoke in a bowl with the liquid and cover it with another. I love artichokes, I have many artichoke plants in my garden. Today I had a big artichoke, simply boiled with a thick mustardy vinagrette. They are very good for you, a great source of iodine, if in addition to your artichoke paranoia, you are worried about goiters. -
Marcy — Reply
Made this with some chokes my husband cut right out of a customers field that day and WOW!!! Left out the cilantro because I forgot it and dipped them in butter because I was too lazy to made the hollandaise. Husband said he will bring them home more often because that was sooooo good. Thank you!!!!
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Xineoph — Reply
Very interesting and appetizing recipe up to the point you ruin a hollandaise with parmesan.
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Eebie Z — Reply
I’m flabbergasted at how many commenters have never had artichokes! Pure sacrilege! Love your idea of par boiling then baking. My kids love artichokes so much they burn their hands eating them as soon as they are drained from the pot…no butter, no dip…just gobble them up. Parents should embrace this veggie that is a fun project to eat!
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Valerie — Reply
I had artichokes for the first time a few weeks ago, marinated, they were AWESOME. I bought some more when i was at Costco…I also ventured into the fresh produce section where I saw them $4.99 for 4 in a bag…I am thinking that is a great price. I am going to check BJs when I go there to see if they have them so I can try this recipe.
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Pamela — Reply
When I cook my artichokes, I just put them a steamer basket (I have a pan that has one). The benefit of steaming them is you don’t get “water logged” tasting artichokes and vitamins don’t get leached out by boiling directly in the water. I usually steam them for about 45 to 60 minutes or until leaves appear loose and well cooked.
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Allison @ A Foodie in Europe — Reply
I just made this for lunch and it was SO GOOD! This is definitely the best way to make artichokes, I will never again go back to just plain boiled ones. Great recipe!
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Shane Z — Reply
Skip the artichokes – drizzle sauce over poached salmon and broil. DEADLY!!!
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