This may be one of the richest (and best) ways to serve Artichokes ever: steamed, cored, and stuffed with a heavenly blend of Bleu Cheese, Cream, and Thyme. Top it all with a crunchy/savory layer of Parmesan, Breadcrumbs, and even more Thyme, then roast it…whew!

Essentially it’s an Artichoke with a creamy little fondue pot inside. Diners peel the leaves off of the outside and dip them into the crunchy, gooey Bleu Cheese goodness on the inside. Continue reading →