Blanch the Spinach and Strain. Add and stir all the ingredients together in a mixing bowl with softened Cream Cheese, but leave the Mozzarella, tomato and basil for the topping. Once it’s mixed, add the cheese and melt in the oven. Then add the fresh tomato and basil over the top and serve, Spinach and Artichoke dip or Spread.
Preparing an Artichoke is no big deal. You just need a sharp knife, and I mean Chef sharp! An Artichoke is a very tough budding flower from an extraordinary plant so you have to bust through the meaty exterior to get to that wholesome tender center. Not to mention that the leaves have thorns at their tips. So, the first thing you want to do, after you get your seasoned water boiling, is cut through the base and sever the stem, and then expose all of the pedals by cutting the leaf tips. This Allows the seasoned boiling water to penetrate through the entire Artichoke when it’s fully submerged, thus tenderizing the heart and making the leaves eatable. Boil for approximately 8 minutes then serve an Artichoke with melted butter and mayonnaise.
Artichoke Recipe Favorites
My Favorite ways to eat an Artichoke usually involves the hearts. And, because I’m lazy, I’ll just break down and by a jar of pickled or marinated Artichoke hearts and incorporate them into my recipes.
1 Artichoke
1 tbsp salt
2 tsp lemon juice
1/4 cup melted butter
1/4 cup mayonnaise
Add enough water to a pot to fully submerge an Artichoke while it’s boiling.
