Recipe shared by tomboy on CLBB
1/2 cup chicken broth
1/2 cup whipping cream
1/4 cup unsalted butter — cut up
4 ounces Gorgonzola cheese — room temperature
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 can artichoke hearts — (14 ounce) well drained and chopped (I used a box of frozen artichoke hearts, thawed and cut into smaller pieces.)
In a large saucepan, heat chicken broth, cream, and butter to boiling over medium heat, stirring occasionally. Simmer, uncovered, for 3 minutes or until slightly thickened. Whisk in Gorgonzola cheese until melted and sauce is smooth. Stir in salt, pepper, and nutmeg. Stir in chopped artichokes and cook until heated through. Serve sauce over pasta (some type of shelled pasta works best to capture the sauce).
Walnut and Bread Topping (optional, but recommended):
Preheat oven to 350-degrees. In a small bowl, toss together 1/4 cup soft (fresh) breadcrumbs, 3 tablespoons chopped walnuts, 1 tablespoon snipped fresh parsley, and 1 tablespoon olive oil. Spread in an 8x8x2-inch baking pan. Bake, uncovered, in a preheated oven for 6 to 8 minutes or until golden. Sprinkle of pasta and sauce.