Clean the artichokes by removing the outer tough leaves and the stem. Using a corer or spoon, remove the inner choke.
Place them in water with lemon juice for a few minutes. Drain and arrange in an oven dish.

Prepare the filling by chopping the stale bread and flavoring it with garlic and thyme or marjoram leaves. Roughly chop the hazelnuts as well.

Fill each artichoke with a spoonful of Gorgonzola Gran Riserva Leonardi Igor and a spoonful of seasoned breadcrumbs, then add chopped hazelnuts. Season with olive oil, salt, and pepper.

Add about one finger of water and white wine to the baking dish. Cover with foil and bake at 180°C (356°F) for about 40 minutes.

When tender, remove the foil and brown under the grill for 5–10 minutes.

8 Roman artichokes
200 g Gorgonzola Gran Riserva Leonardi Igor
200 g stale bread
thyme or marjoram (to taste)
40 g hazelnuts
1/2 glass white wine
1 garlic clove
1 lemon
salt to taste
pepper to taste
extra virgin olive oil to taste