I’m excited to share a vegetable recipe that feels more like an indulgence than a side dish.
They hardly seem like vegetables—they taste far too decadent for that label.
This was my first time making hollandaise, believe it or not. I wasn’t sure I even liked hollandaise for a while, but I finally tried it—and whisked it by hand. My arm complained, I whined, and I considered using a blender next time. Still, the result was worth the effort.
Whole artichokes are a rare treat for me. I often use artichoke hearts—canned, marinated, or frozen—in salads, on pizza and in dips, but entire artichokes tend to appear only for special occasions or when I can’t resist a sale. I’ll tell my husband I bought them because they were on sale, but sometimes it’s just an excuse to bring home six at once.
These artichokes aren’t as heavily stuffed as the traditional ones I sometimes make. Instead, they’re lightly dotted with herbs and gorgonzola, offering a bright, herby flavor that’s surprisingly rich. The gorgonzola helps the panko and herbs cling to each leaf, so the crumbs stay put even when dunked into a thick hollandaise.
After photographing these, my husband and I devoured three whole artichokes standing at the table, continuously dipping leaves into hollandaise until nothing was left but a pile of battered leaves. We didn’t sit. We barely spoke. For a solid quarter-hour we simply ate, bite after bite. It might be one of my favorite food memories.
Herb Gorgonzola Artichokes with Parmesan Hollandaise
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 and pepper, to taste
Directions:
Herb Gorgonzola Artichokes
Trim the stem so each artichoke can sit upright and snip the tops of the pointy leaves with kitchen shears. Fill a large pot with water, bring to a boil, and place the artichokes top-side down. If they float or turn, weigh them with a plate to keep them submerged. Boil for 15–20 minutes, then remove and drain upside down on a plate.
Preheat the oven to 375°F (190°C).
In a bowl, combine panko, chopped herbs, gorgonzola, salt and pepper. Add olive oil and mix with a spoon, then use your hands to fully combine. Divide into four portions, gently pull open each artichoke and stuff some of the mixture between the leaves. Place the artichokes top-side up in a baking dish, pour about 1/3 cup of water into the bottom of the dish, and bake for 20 minutes. Serve warm with hollandaise.
Parmesan Hollandaise
In a small saucepan, combine egg yolks, lemon juice and water, and set aside. In another small pan, melt the butter over low heat, then remove from heat and let it sit briefly. While the butter cools slightly, warm the yolk mixture over low heat, whisking constantly until it becomes foamy and a bit paler—about 4–5 minutes.
Skim any foam from the melted butter. Remove the yolks from the heat and, whisking continuously, add the butter a drop at a time at first, then in slightly larger increments as the sauce begins to emulsify. Keep whisking until the sauce thickens and lightens in color. Stir in the grated parmesan, taste, and season with salt and pepper as needed. Hollandaise is best served within an hour of making.
Parmesan Hollandaise adapted from a classic recipe; amounts reduced and parmesan added. All images and text © How Sweet Eats.
Now I’m left craving more.