12 small artichokes
1 cup chopped parsley
1 cup goat cheese
1/8 cup mild gorgonzola cheese
1/2 cup pine nuts
1/4 cup extra virgin olive oil
1/2 cup lemon juice

Choose artichokes with a 2-3 inch stem if possible. Remove all of the tough outer leaves, and cut in half. Only remove the chokes if necessary. Place the artichokes into a casserole just large enough to hold them. Crumble the goat cheese and place over the artichokes. Do the same with the Gorgonzola. Sprinkle the pine nuts over the cheese. Whisk the olive oil and the lemon juice together. Pour evenly over the dish, and add salt and pepper to taste. Cover and place in a 350ºF oven. Bake for 20 minutes, baste once and then cook another 15 minutes or until the artichokes are tender. Serve warm as an appetizer or as a main course over pasta. If doing the latter, reserve 1/2 cup of the pasta water to dilute the sauce from the artichokes.