Palm Tree Grille's Artichoke Gorgonzola

Delectable, rich and creamy, this dish has been a favorite at the Palm Tree Grille & Bar for many years.

Served on a bed of rigatoni or spaghetti, sided with a fresh green salad - you've created an entire meal.

 

Yield: 2-4 servings.
Ingredients:
* 4 oz. gorgonzola cheese
* 2 cups heavy cream
* Granulated garlic and white pepper to taste
* 11-oz. can whole artichoke hearts, drained
* 1 cup seasoned Italian bread crumbs
* 4 eggs, beaten
* 1 cup Panko Japanese bread crumbs
* Oil for deep-frying
* Egg yolk
* 2 Tblsp butter
* 2 to 4 oz. grated Romano cheese
* 1/2 of a 10-oz. package frozen chopped spinach, thawed

Instructions:
1. In work bowl of food processor, blend gorgonzola, granulated garlic, 1 cup heavy cream and white pepper. The mixture should be the consistency of peanut butter. Spoon the mixture into center of the artichoke hearts. Freeze one hour.

2. Roll artichokes in Italian bread crumbs, then eggs, then the Japanese bread crumbs. Deep fry at 375°F until outer covering is golden.

3. In a saucepan set over medium low heat, stir the remaining heavy cream, egg yolk, butter, Romano cheese and chopped spinach until thickened. Pour the mixture over the fried artichoke and serve.