What you will need
- 6 large globe artichokes
- ⅓ cup (80ml) lemon juice
- 2 thyme sprigs
- 4 garlic cloves, thinly sliced
- ¼ cup (60ml) olive oil
- 2 cups (300g) podded broad beans, blanched for 1 minute, shelled
- 150g gorgonzola dolce or other mild creamy blue cheese, crumbled
- 50ml pure (thin) cream
- 500g good-quality gnocchi
- 2 tbsp roughly chopped mint
- 2 tbsp flat-leaf parsley leaves
To clean the artichokes, trim the stalks to 5cm and remove the tough outer leaves by hand. Once you reach the softer leaves, use a sharp serrated knife to trim 2-3cm from the top. Cut the artichoke in half lengthways, so you can reach the hairy choke, and scrape it out witha small knife and discard. Place hearts in a bowl of cold water with 2 tablespoons of lemon juice to prevent discolouring. Cut each artichoke half into 5mm-thick slices then return to the bowl with lemon water.
Drain the artichoke and place in a saucepan over medium-low heat with thyme, garlic, oil, ¼ cup (60ml) of water and remaining 2 tablespoons of lemon juice, then season. Cover surface with a piece of baking paper cut to fit. Cook, stirring occasionally, for 12-15 minutes until artichokes are tender. Stir through the broad beans and set aside.
Meanwhile, place gorgonzola and cream in a small heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until melted and combined.
Bring a large saucepan of salted water to the boil. Cook gnocchi for 2-3 minutes until they float to the surface. Drain gnocchi and add to the pan with the artichoke mixture along with the gorgonzola sauce. Cook over low heat, stirring, for 2 minutes or until warmed through and combined. Add the mint and parsley and toss to combine, then serve immediately.
Recipe by chef Massimo Mele of
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