Grilled artichoke w spinach dip



9 artichokes
Juice of two lemons,
4 fresh thyme sprigs,
1 tsp black peppercorns,
1 bay leaf
Olive oil mixed with chopped garlic, fresh thyme, salt & pepper to taste
3 cups thawed frozen chopped spinach
18 oz softened cream cheese
¾ cup sour cream
¾ cup mayonnaise
1 cup grated parmesan
½ tsp red pepper flakes
1 tsp garlic powder
1 tsp salt


Clean the artichokes by pulling off the small tough lower outer leaves; snip off the sharp points of the leaves with scissors; peel the outer layer of the stem with a vegetable peeler. Cut artichoke in half lengthwise, and scrape out the hairy inside choke.

Poach artichokes in large pot of water that has been mixed with the following ingredients per gallon of water 1 lemon 1/2'ed and squeezed per gallon of water (place lemon 1/2's in the court bouillon with 1 bay leaf, 1/2 dozen peppercorns, 2 sprigs thyme, Tbls, salt) lemon juice; thyme, bay leaf and peppercorns. Cook until leaves can be pulled out easily, but do not overcook, as leaves must be firm enough to hold dip. Remove from water and drain until cool enough to handle.

Coat the artichokes thoroughly with olive oil/garlic mixture and place on hot grill. Leave on grill long enough to char the artichoke slightly. Remove and place on a platter.

Meanwhile, combine the ingredients for the spinach dip (using the ingredients listed from the chopped spinach through the salt) and place in a shallow ovenproof dish.

Place dip in 350 F oven and bake until hot and bubbly.
Serve grilled artichokes with warm dip, using leaves to scoop the dip. Garnish platter with lemon slices and thyme sprigs

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