Did you know that yesterday was Everything You Think is Wrong Day? Wow – glad I didn’t know that or I might have thought twice about stocking up on Mai Tai mix now that we’re sticking close to home. With all the street fairs and festivals and spring is coming celebrations canceled, now seemed a good time to restock the bar. Gosh, that sounds bad, doesn’t it?
The good news is that today is a counter balance to yesterday. Today is Everything You Do is Right Day. So if everything I do is right then I should be able to serve my Hubby Artichoke Hearts for National Artichoke Heart Day even though he doesn’t like Artichoke Hearts. If everything I do is right, today would be the day he would eat an artichoke and like it. But then again, wouldn’t that make today everything he does equally right? So his refusal to eat an artichoke heart would also be correct. Hum . . .
No matter, I still love Artichokes. The hearts, the leaves – everything! So here’s to you, my sweet Artichoke Heart.
Herb Gorgonzola Artichokes with Parmesan Hollandaise
Herb Gorgonzola Artichokes
4 whole medium Artichokes
3 tablespoons fresh Cilantro
3 tablespoons fresh Basil Leaves
2 tablespoons fresh Italian Parsley
1-1/2 tablespoons fresh Thyme
3 tablespoons Panko Breadcrumbs
1-1/2 tablespoons Olive Oil
1-1/4 oz crumbled Gorgonzola Cheese
Kosher Salt to taste
Fresh Black Pepper to taste
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 to 20 minutes. Remove and let drain upside down on a plate.
While the artichokes boil, finely chop the cilantro, basil and parsley. Set aside. Coarsely chop the thyme. Set aside until ready to bake.
Heat 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.
Transfer to a serving platter with Hollandaise sauce.
2 large Egg Yolks
1/2 tablespoon fresh lemon juice
1/2 tablespoon water
1/2 cup Butter
2 teaspoons additional Butter
2 tablespoons freshly grated Parmesan Cheese
Kosher Salt to taste
Pinch Cayenne Pepper
In a small saucepan, combine egg yolks, lemon juice and water, and set aside. In another saucepan over low heat, melt all the butter. Immediately remove butter from heat and set aside for 3 minutes.
While the butter is cooling, heat the saucepan with the egg yolks over low heat, whisking constantly until smooth. The yolks with froth up at first, then mellow out into a smooth mixture. This may take as much as 5 or 6 minutes of constant whisking.
Remove yolks from heat while still whisking, and begin adding the melted butter, about 1/8-teaspoon at a time at first, constantly whisking for about 30 seconds after each addition. Once 10 additions have been made, increase to 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, the mixture will become thick and light in color. Once all butter has been added and sauce is thick, whisk in Parmesan cheese and taste. Season with salt and cayenne pepper if desired.
Since Hollandaise is only good for about an hour after it is made, consume quickly!