Recipes from An Epicurious Lifestyle's kitchen

Tag: Artichoke

Artichoke and Edamame Pappardelle

Artichoke and Edamame Pappardelle

I saw this recipe for Artichoke and Fava Pappardelle in my new March issue of Sunset Magazine. I had just received artichokes in my Farm Fresh To You delivery that morning and was so excited to try something new, (I feel like I’ve been in […]

Pesto Tortellini Salad

Pesto Tortellini Salad

Every year we kick off the Summer with my Sister’s Birthday and my Pesto Tortelli Salad! It’s a pasta salad that we have throughout the summer months for B-day’s, Fourth of July, and…well just about any other summer event! TORTELLI  PESTO SALAD Ingredients 2 packages […]

Stuffed Pork Chops with Gorgonzola Polenta and Rainbow Carrots

Stuffed Pork Chops with Gorgonzola Polenta and Rainbow Carrots

Stuffed Pork Chops with Gorgonzola Polenta and Rainbow Carrots

Stuffed Pork Chops

Have your butcher cut you a cavity in your thick pork chop!


4 thick cut pork chops, bone in

Kosher salt and cracked pepper


2 tablespoons of fresh rosemary

2 tablespoons of fresh oregano

¼ of a yellow onion, diced

4 artichoke hearts finely diced

4 slices of Serrano Ham diced

¼ cup of parmesan cheese

1 cup of fine bread crumbs

1 beaten egg


1. Preheat oven to 400 degrees

2. Make stuffing by combining all ingredients. Set aside.

3. Salt and pepper pork chops. Stuff cavity and secure with toothpicks.

4. Heat large sauté pan and add about a tablespoon of butter and the same amount of olive oil. When hot, but not smoking, put pork chops in and brown on both sides for about 2 to 3 minutes until brown.

5. Place in preheated oven for about a half a hour or until the pork chop temperature reaches 145 degrees. Take out and let it rest for about 10 minutes.

Polenta with Gorgonzola Cheese


1 tablespoon of butter

4 cups of milk

1 cup of polenta

1/4 cup of gorgonzola cheese


  1. In a large pot melt butter then add the milk and polenta. The polenta will spit while cooking so make sure your pot is big! Add the gorgonzola cheese and keep stirring. Do not leave the polenta at this point…just keep stirring until it looks thick and creamy.

Rainbow Carrots

These carrots are naturally sweet!


1 bunch of rainbow carrots

1 tablespoon of butter

1 tablespoon of olive oil

Salt and Pepper


  1. Boil pot of water for carrots until knife tender.
  2. When tender transfer to sauté pan. Add the butter and olive oil and sauté until lightly brown and tender.

Assemble plate and enjoy!!

Peter’s wine pick: 2006 Demuth Pinot Noir

Note: Shopper’s Corner is selling this wine for $10 a bottle vs. $40 at the winery! “Good shopping Peter”!

~Happy Cooking!