3/4 of Tarago Blue Orchard Cheese, crumbled (easier to crumble if very cold)
4 large globe artichokes, trimmed and washed
1 cup of seasoned breadcrumbs
4 cloves of garlic, finely chopped
1/2 cup of olive oil
1/2 cup of white wine (on the dry side)
1/4 cup of fresh chopped parsley (optional)
salt and pepper to taste
2 cups of water
1 lemon halved
Pre-heat oven to 350 degrees. Trim the stems and the ends of the outer artichoke leafs. Then carefully remove the center section of the choke, getting all of the hairy fibrous leafs in the middle of it. Rub it down with the lemon halves to prevent discoloring.
In a bowl mix the breadcrumbs, blue cheese, olive oil, wine, parsley and salt and pepper into a paste.
Spoon it into the center of the artichokes and squeeze remaining lemon juice over the top. Put them in a baking pan and water to the bottom of the pan and cover with foil. Bake 30 to 40 minutes covered. Uncover the pan and place it in the broiler 3 to 5 more minutes or until the stuffing is brown. These can be eaten hot or cold.