Clean the artichokes by removing the tough outer leaves and leaving the heart which is more tender. Soak them in water and lemon juice to prevent from turning dark brown. Then let them cook for 10 minutes in salted water; they should be tender but not mushy. Drain and pat dry.
Meanwhile, prepare the gorgonzola sauce: place in a saucepan the milk and the tablespoon of flour, stir over low heat, adding the chopped spicy and sweet gorgonzola cheese.
Cook until you get a smooth sauce, season with salt. Fill the artichoke hearts with the gorgonzola fondue, sprinkle with grated cheese and bake on a pan with parchment paper for 10 minutes at 392° F.
Serve hot and enjoy!