The Recipes

Spinach-Stuffed Artichokes

I have a few issues with Spinach and Artichoke Dip.  One, once it appeared on every menu across the country, it stopped being special.  Two, you just never know what kind of product you're going to get - loaded down with mayo and no flavor?  Three, if I make it at home, I end up eating an entire pan of it in a single sitting.  Finally, buying artichokes is dang expensive, and the labor involved in getting enough fresh artichoke hearts for a good dip is insane.

So I tossed out the usual aioli or dipping sauce, and made a cheesy spinach mixture to dip the artichoke leaves into!

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Spinach-Stuffed Artichokes


- 1 artichoke, halved

- 1 lemon, juiced

- 1 T. peppercorns

- 1 bay leaf

- 1 tsp. crushed red pepper

- 1 T. Worstershire

- 1 c. frozen spinach, thawed and completely drained

- 1 garlic clove, minced

- 1/4 red onion, finely diced

- 2-3 T. soft cheese

- 1 T. mayo

- vegetable stock as needed; approx. 1/2 c.

- salt

- blended oil

Bring a pot of water to a boil.  Juice the lemon into the water and drop in the halves.  Add in the peppercorns, bay leaf, and a healthy pinch of salt.  Add the artichoke halves and reduce to a simmer.  Cover and simmer until the hearts are tender; approximately 30 minutes.

In a small pan, heat 1 T. of oil.  Add the onion, season with salt, and let it sweat for 4-5 minutes.  Add in the garlic and crushed red pepper, stirring to keep the garlic from burning.  Next add in the spinach and Worstershire, tossing to coat.  Season with salt and pepper.  Stir in the mayo and cheese.  Add enough stock to get the desired consistency you want for your dip.

Drain the artichokes.  Spoon out the middle part - the "choke" - and discard.  Plate the artichoke halves and fill each cavity with the spinach mixture.