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Photo Credit: Elizabeth Newman

Cheesy Baked Artichokes

20 MINPrep Time
55 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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In alignment with Italian culture, I love artichokes. Even a simply steamed artichoke with a delicious dipping sauce is one of my favorite foods, like my Nonna's recipe. These cheesy baked artichokes, however, are a fun new awakening for this delicious vegetable.

First thing's first - don't be intimidated by artichokes! They do require a bit of prep, but it's easy. Check out our guide here. 

This recipe is so great because it's like the artichoke and the dipping sauce in one. I stuff these with a flavorful gorgonzola mixture - you can use blue cheese, but I prefer gorgonzola as it's a bit creamier than its domestic counterpart. If you don't like the strong flavor of that type of cheese at all, you can play with different cheeses too - a mix of mozzarella or fontina with Parmesan would be equally delicious.

cheesy baked artichokes

This is a one of those show-stopping impressive recipes that you should definitely make for company or special meals. It's such a fun interactive food, and this cheesy and baked take on it is so decadent and delicious.

Cheesy Baked Artichokes


Appetizer Side Dish

Prep Time

20 minutes

Cook Time

55 minutes




Giada De Laurentiis

Image of Cheesy Baked Artichokes


  • Salt
  • 4 artichokes
  • 3 lemons, (plus 1 lemon)
  • 10 ounces mild Gorgonzola cheese, (room temperature)
  • 2 tablespoons cream
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh parsley leaves, (plus 1 tablespoon)
  • 1 clove garlic, (minced)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons bread crumbs
  • 1 tablespoon olive oil, (such as Fratepietro)


  1. Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
  2. Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
  3. Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.



per serving
Amount/Serving % Daily Value
29 grams
22 grams
28 grams
Saturated Fat
16 grams
63 milligrams
1169 milligrams
10 grams
4 grams
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3 reviews & comments

  • Author's avatar image
    Stary Layne - Apr 08

    It’s so easy and delicious with any main dish, a must have if you wish to impress company or just good friends for a fabulous dinner extra

  • Author's avatar image
    Debra Pelkowski - Jun 09

    This is so delicious, it is my new go to when artichokes are on sale. Perfect with lamb.

  • Author's avatar image
    Lizzy Newman - Jun 09

    New favorite way to eat artichokes!! So good

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