Wood Fired Artichoke Recipe
spinach dip / water chestnut / parmesan crisps
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Ingredients
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Artichoke Preparation
Spinach Dip
Parmesan Crisps
Method
Artichoke Preparation
- 1
Prepare the Artichokes
Trim the stems of the artichokes and remove the tough outer leaves. Cut about 1 inch off the top of each artichoke. Rub the cut edges with lemon juice to prevent browning.
- 2
Spinach Dip
- 3
Sauté the Spinach
In a skillet over medium heat, add a splash of olive oil and sauté the fresh spinach until wilted. Remove from heat and let it cool slightly.
- 4
Mix the Dip
In a large mixing bowl, combine the cream cheese, sour cream, chopped water chestnuts, grated Parmesan, minced garlic, onion powder, salt, and black pepper. Stir in the cooled spinach until well blended.
- 5
Bake the Dip
Transfer the mixture into a greased baking dish. Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
Parmesan Crisps
- 6
Prepare the Crisps
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 7
Make the Crisps
Spoon small mounds of grated Parmesan cheese onto the prepared baking sheet, flattening them slightly. Sprinkle with paprika. Bake for 5-7 minutes until golden and crisp.
