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1
Bring a large pot of salted water to a boil over high heat.
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2
Trim the artichokes by cutting off the top 1-inch or so.
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3
Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves.
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4
Using kitchen shears, trim the sharp points off of any remaining outer leaves.
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5
Add the artichokes to the boiling water.
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6
Halve the lemons and squeeze the juice into the boiling water.
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7
Toss in the lemons.
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8
Cook the artichokes until tender, about 30 minutes.
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9
Drain the artichokes and let cool.
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10
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper.
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11
In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
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12
Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon.
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13
Stuff the cheese mixture into the center of the artichokes.
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14
Place the artichokes into a baking dish.
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15
Sprinkle the bread crumb mixture over the top of the artichokes.
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16
Drizzle the tops of the artichokes with olive oil.
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17
Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes.
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18
Transfer the artichokes to a serving dish and serve.
