Ingredients
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2 fresh artichokes
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1 lemon, juice of, squeezed
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1 teaspoon salt
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1 (14 ounce) can artichoke hearts, drained and sliced
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1 lb cream cheese, room temperature
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8 ounces mascarpone cheese, room temperature
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2 tablespoons all-purpose flour, sifted
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1 cup parmesan cheese, grated
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1/4 teaspoon fresh thyme leave
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1/4 teaspoon crushed red pepper flakes
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1 fresh garlic clove, minced
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5 green onions, chopped
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ground black pepper
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1 (6 ounce) package fresh spinach, chopped
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8 slices crusty Italian bread
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salt
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1 tablespoon fresh flat leaf parsley, chopped
Instructions
- Preheat oven to 325ºF.
- Artichoke Preparation:
- TRIM off stems and dry leaf ends.
- BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
- COOL artichokes. Clean, peel, remove center “choke†(the hairy part) and slice artichoke.
- FOLLOW Dip Preparation steps below.
- Dip Preparation:
- MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
- COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
- DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.