Whole Roasted Artichoke with Gorgonzola Cheese Dip
A whole roasted artichoke is spring eating at it's finest. Seasoned with lemon and garlic and served with a creamy gorgonzola cheese dip, this is going to become your go-to party appetizer.
Ingredients
- 1 large artichoke
- 2 tablespoons olive oil
- juice from one lemon
- 2 cloves garlic peeled
- salt and pepper
Gorgonzola cheese dip
- 6 ounces crumbled gorgonzola cheese
- 2 tablespoons heavy cream
Instructions
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Preheat oven or gill to 425°
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Using a very sharp knife, carefully cut off the top 1/3 of the artichoke as well as the stem.
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Stuff garlic cloves in between the leaves then drizzle with olive oil and lemon juice. Season with salt and pepper.
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Wrap artichoke completely and tightly with a sheet of heavy duty aluminum foil.
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Roast for 60-70 minutes until the artichoke is easily pierced with a knife.
For the gorgonzola cheese dip
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Mash together gorgonzola cheese and heavy cream to create a thick dip.
Recipe Video
Recipe Notes
To enjoy the artichoke, peel off a leaf and dip it in the cheese. Scrape the meat from the leaf with your teeth.