My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

My baked artichokes with blue cheese crumbles (blue cheese and artichoke gratin) is a one in a million recipe and one foodies love.  OMG…this is good. The first time I served this was in 2003. It was at a holiday family meal and my father and I went crazy for this dish. I had kids at the table that year and they weren’t as happy…LOL.  This is definitely an adult appetizer or side dish and it is definitely for blue cheese lovers.  I’m pretty sure the kids weren’t happy with the blue cheese. (Their loss!)  But I love a good dose of “funk” so I use blue cheese all the time.  So whether it is blue cheese butter for a grilled ribeye, or crumbled on top of my fresh figs, pistachios, honey and thyme tart, blue cheese is always in the fridge.

There are strong flavors in this dish and the perfect combination of salt, crunch, and creamy textures.  But make no mistake, this recipe is meant for adult palettes.

What’s amazing is how this all works together. I liked the ingredients individually, but when combined you get one fabulous show stopper appetizer or side dish.  My dad and I couldn’t stop eating it.  And, it is definitely decadent, so watch out!

Ingredients in this baked artichoke and blue cheese crumbles gratin

Canned artichoke hearts – The star of the dish, these tender, meaty hearts provide a mild, slightly nutty flavor and substantial texture that holds up beautifully to baking. Choose hearts packed in water rather than oil for better control of richness in the final dish.

Prosciutto – This delicate Italian cured ham adds a sophisticated saltiness and subtle smokiness that complements the artichokes perfectly. When crisped during baking, it provides textural contrast and depth of flavor that elevates the entire gratin.

Heavy cream – Creates the luxurious, velvety base that binds all the ingredients together. The high fat content ensures the gratin stays creamy during baking while helping to mellow the intensity of the blue cheese.

Gorgonzola blue cheese crumbles – The pungent, creamy star that transforms this from a simple vegetable dish into something extraordinary. Gorgonzola’s milder profile compared to other blue cheeses makes it approachable while still delivering that distinctive tangy bite.

Pine nuts – These delicate, buttery nuts toast beautifully during baking, adding a subtle crunch and rich, almost sweet flavor that balances the bold cheese and salty prosciutto.

Parmesan cheese – Provides a sharp, nutty complexity and helps create a gorgeous golden top when baked. Its aged intensity pairs beautifully with the creamy gorgonzola without competing for attention.

Fresh chives – The mild onion flavor and vibrant green color brighten the rich, heavy elements of the dish. Added fresh after baking, they provide a pop of color and herbaceous freshness.

Fresh ground black pepper – Essential for balancing the richness with a gentle heat and aromatic spice. Freshly ground pepper delivers more complex flavor than pre-ground.

Baguette, for serving – Crusty French bread is perfect for scooping up every creamy, cheesy bit of this indulgent gratin. The neutral flavor and sturdy texture make it an ideal vehicle for the rich dish.

Ingredient Substitutions

For Canned Artichoke Hearts:

  • Fresh artichoke hearts (trimmed and pre-cooked) – more work but superior flavor
  • Frozen artichoke hearts (thawed and drained) – good texture, slightly less tender
  • Hearts of palm – similar texture, milder flavor
  • Thick asparagus spears – different flavor profile but similar cooking time

For Prosciutto:

  • Pancetta (diced) – similar Italian flavor, slightly fattier
  • Bacon (chopped) – smokier, more assertive flavor
  • Serrano ham – Spanish alternative with similar delicacy
  • Omit entirely for vegetarian version – add extra pine nuts for texture

For Heavy Cream:

  • Half-and-half – lighter but still creamy (may be slightly thinner)
  • Crème fraîche – tangier flavor, similar richness
  • Full-fat coconut cream – dairy-free option with different flavor notes
  • Greek yogurt + milk – healthier but will change texture significantly

For Gorgonzola Blue Cheese:

  • Roquefort – stronger, more pungent flavor
  • Stilton – milder and creamier
  • Regular blue cheese crumbles – similar profile
  • Goat cheese – completely different but still tangy and creamy
  • Feta cheese – briny and sharp, different texture

For Pine Nuts:

  • Sliced almonds – nuttier flavor, similar crunch
  • Chopped walnuts – earthier, slightly bitter notes
  • Pistachios (chopped) – different flavor, beautiful color
  • Hazelnuts (chopped) – rich and buttery
  • Omit entirely if nut allergies are a concern

For Parmesan Cheese:

  • Pecorino Romano – sharper and saltier
  • Aged Gruyère – nuttier, excellent melting properties
  • Asiago – similar sharpness, slightly different flavor
  • Manchego – Spanish alternative with similar aging characteristics

For Fresh Chives:

  • Green onion tops – similar mild onion flavor
  • Fresh parsley – different flavor but adds freshness and color
  • Fresh thyme – earthy and aromatic
  • Tarragon – anise-like flavor that pairs well with artichokes

For Fresh Ground Black Pepper:

  • White pepper – milder, less visible specks
  • Red pepper flakes – adds heat instead of just spice
  • Paprika – smoky flavor without heat

For Baguette:

  • Sourdough bread – tangier flavor, great texture
  • Ciabatta – similar crusty exterior, airier interior
  • Focaccia – herb-infused option
  • Pita chips – crispier alternative
  • Crostini – pre-toasted, convenient option
blue-cheese-min1 Save

How to make baked artichokes with blue cheese crumbles gratin

  • Gather all your ingredients together before you start assembling.  It will make this a breeze.
  • Start by cutting thin slices of prosciutto in half and then cut those in half again creating four thin slices that you will wrap around each artichoke quarter.  As you wrap them, place them in a small casserole dish.
prosciutto cut on a board. Save
artichokes wrapped in prosciutto. Save
wrapped artichokes in a gratin dish. Save
  • Once you have all the artichokes wrapped and in the casserole dish, it is time to pour on the cream.  Pour it evenly over all the prosciutto bundles. 
artichokes covered in cream. Save
  • Sprinkle the blue cheese crumbles and pine nuts evenly over the top.  If you haven’t purchased pre-crumbled blue cheese, gently crumble with your fingers.  Top that with the Parmesan cheese, chives and pignoli nuts.  The dish is now ready for the preheated oven.  The oven should be at 350 degrees F.  
artichoke dish with chives ready for oven. Save
  • Bake the dish for 20-25 minutes until everything is heated through and the cheese is all bubbly and lightly browned in spots. When the dish is ready, take it out of the oven and let it rest for a good five minutes before serving.
baked-artichoke-hearts-with-marinara. Save

How to make ahead for easy entertaining

This is a great make-ahead dish and keeps in the fridge until you are ready to bake it.

Completely prep the dish and rather than putting in the oven, cover with plastic wrap or foil and keep in the refrigerator until you are ready to bake the dish.

Allow the dish to come to room temperature before putting it in the oven.  (About 15 minutes on the kitchen counter should do it.) 

baked-artichoke-hearts-with-marinara. Save

How to served this blue cheese & artichoke gratin

To serve, I’ll purchase a baguette, slice it and toast the slices under a broiler for a minute on both sides and then serve them on the side. The dish is so rich that I don’t find it necessary to brush the bread with oil or butter. There is plenty of liquid in the baked dish for the bread to sop up.

While you can serve this in one large gratin dish, I will often put the little bundles in individual gratin dishes. I used small creme brulee dishes when I made these these today. They were the perfect size for individual servings of this appetizer. If you are serving on a buffet, either serve with a large spoon or have long appetizer toothpicks available to take just one or two. So, so, good! 

While I serve this as an appetizer or side dish most of the time, I could easily eat this as dinner with crusty bread and a glass of wine.

What wines should I serve with this dish?

For this rich, creamy artichoke and blue cheese gratin, you’ll want wines that can either complement the richness or cut through it with acidity. Here are excellent pairing options:

White Wines (Best Matches):

  • Chardonnay – A buttery, oaked Chardonnay matches the cream and cheese richness perfectly
  • Viognier – Full-bodied with enough weight to stand up to the blue cheese
  • White Rioja – Crisp acidity cuts through the richness while maintaining elegance
  • Sancerre or Pouilly-Fumé – The mineral acidity balances the cream while complementing the artichokes

Red Wines:

  • Pinot Noir – Light enough not to overpower, with earthy notes that complement artichokes
  • Chianti Classico – The acidity cuts through richness, and Italian wine with Italian prosciutto is classic
  • Côtes du Rhône – Medium-bodied with enough structure for the bold flavors

Sparkling:

  • Champagne – The bubbles and acidity cleanse the palate between rich bites
  • Prosecco or Crémant – Lighter options that won’t compete with the dish

Sweet Wine:

  • Sauternes – The classic blue cheese pairing – sweetness balances the pungent cheese beautifully

Top Recommendation: A well-balanced Chardonnay with some oak aging would be ideal – it has the richness to complement the cream and cheese while having enough acidity to keep your palate refreshed. The buttery notes will echo the dish’s luxurious character without overwhelming the delicate artichoke flavors.

FAQs about this dish

Bake the artichoke and blue cheese gratin at 375°F for 25-30 minutes, or until the top is golden brown and bubbling. The dish is done when a knife inserted in the center comes out hot and the cream has thickened around the edges.
Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator. For best results, bring to room temperature for 15 – 30 minutes before baking.
The optimal temperature is 375°F (190°C). This temperature allows the cream to thicken properly without breaking while creating a beautiful golden-brown top. Avoid higher temperatures which can cause the cream to curdle or the cheese to become greasy.
Balance the saltiness by using a milder blue cheese like Gorgonzola, and taste-test before adding any additional salt. The prosciutto and Parmesan already contribute saltiness. If the dish tastes too salty, add a splash more cream or a pinch of sugar to balance the flavors.
Always drain and pat dry canned artichoke hearts thoroughly with paper towels. Excess moisture will make your gratin watery and prevent proper browning. For best results, let them sit on paper towels for 10-15 minutes after draining.
While possible, freezing is not recommended as the cream sauce may separate and the texture will change significantly. Blue cheese can become crumbly and grainy after freezing. If you must freeze, do so before baking and use within 2 months.
Fresh artichoke hearts provide superior flavor and firmer texture but require extensive prep work (trimming, cooking, acidulating). Canned hearts are convenient and work perfectly for gratins, though they’re slightly softer. Frozen hearts are a good middle ground option.
The gratin is finished when the top is golden brown, the edges are bubbling, and a knife inserted in the center comes out hot. The cream should be thickened but not completely set – it will continue to thicken as it cools.
Yes, goat cheese, feta, or Brie work well as substitutes. However, you’ll lose the distinctive tangy punch that makes this dish special. If using a milder cheese, consider adding a splash of white wine vinegar or lemon juice for acidity.
Common causes include not draining artichokes properly, using low-fat cream, overcrowding the baking dish, or baking at too low a temperature. Ensure artichokes are well-drained and use full-fat heavy cream for best results.
Reheat in a 350°F oven for 15-20 minutes until warmed through. Cover with foil to prevent over-browning. Avoid microwaving as it can make the cream sauce separate and create an uneven texture.
Serve alongside simple roasted chicken, grilled steak, or pork tenderloin. Light salads with vinaigrette help cut the richness. Roasted vegetables like Brussels sprouts or asparagus complement the dish without competing with the bold flavors.
Replace heavy cream with full-fat coconut cream and use dairy-free cheese alternatives, though the flavor profile will change significantly. Nutritional yeast can add umami depth to compensate for the missing cheese complexity.
A standard recipe serves 6-8 as a side dish or 4 as a main course when served with bread and salad. The rich nature of the dish means smaller portions are typically satisfying.
Gorgonzola is ideal due to its creamy texture and milder flavor that won’t overpower the artichokes. Avoid very pungent blues like Roquefort which can become bitter when heated. Stilton is another excellent baking option.
Use room temperature cream, don’t boil the mixture, and bake at moderate temperature (375°F). If cream does curdle, whisk in a tablespoon of cold cream off the heat to bring it back together.
Yes, spinach, roasted red peppers, or caramelized onions work beautifully. Add vegetables that complement rather than compete – avoid strong flavors that might clash with the blue cheese.
Properly stored in the refrigerator, the gratin will keep for 3-4 days. Cover tightly with plastic wrap or store in an airtight container. The flavors often meld and improve after a day.
Chardonnay is the classic pairing – its buttery richness complements the cream while its acidity balances the blue cheese. Sancerre, Pinot Noir, or even Sauternes (for sweet contrast) also work excellently.
Start uncovered to develop the golden top, then cover with foil if browning too quickly. Most recipes don’t require covering throughout the entire baking process as you want that beautiful browned surface.

Did you make this dish?  Did you make any swaps?  I’d love to hear from you.  Please leave a rating and comment below.  I get back to everyone, so lets chat.  If you like artichokes, try my Baked Artichoke Hearts with Marinara too.

Looking for other appetizer ideas?  Try some of my other favorite baked dishes:

Fonio and Walnut Stuffed Mushrooms

Herbs and Lavender Fontina Dip

Baked Cheesy Zucchini Fries with Marinara Sauce

Brie, Fig & Pecan Puff Pastry Bites

Boursin Cheese Stuffed Mushrooms

Sausage, Fig and Pine Nut Stuffed Mushrooms

Summarize and Save This Content

CHAT GPT CLAUDE AI GOOGLE AI PERPLEXITY GROK
main-blue

Baked Artichokes with Blue Cheese Crumbles (blue cheese & artichoke gratin)

This is one delicious, adult appetizer that combines artichokes, blue cheese, prosciutto and pine nuts for the perfect bite.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Starter
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Pin Recipe

Ingredients
 
 

  • 1 14-Oz. Can artichoke hearts, drained and quartered
  • 8 Thin slices of Prosciutto
  • 1/2 Cup Heavy cream
  • ½ Cups Gorgonzola blue cheese, crumbled
  • 1/4 Cup Pine nuts, toasted
  • ¼ Cup Parmesan cheese, grated
  • 1 Tbsp. Fresh chives, chopped
  • Fresh ground black pepper to taste
  • 1 Baguette, sliced and toasted (optional)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Pat the artichoke quarters dry with paper towels. Cut each slice of prosciutto in half lengthwise and then again in half across creating four rectangles.  Wrap a quarter piece around each artichoke quarter.
  • Place the wrapped artichokes in a single layer in a baking dish. Pour the cream over the bundles and sprinkle the Gorgonzola, pine nuts, Parmesan and chives on top.
  • Bake for 20-25 minutes until the gratin is bubbling, sauce thickens and there are light brown spots on top.
  • Remove from oven and grind fresh black pepper on top. Serve with toasted slices of a baguette if you like.
Keyword appetizer, holidays, Hors d'oeuvres, starter
Tried this recipe?Let us know how it was!