This is one of my go to appetizers for most clients. It is always a crowd pleaser. I’ve been asked many times to share the recipe so I figured this would be the perfect outlet to do so. I serve this dip with grilled flatbread and a vegetable crudité. It will also work with tortilla chips. For a little heat add in some red pepper flakes or chili oil when sautéing the shallots and artichoke. If you can’t find gruyere, swiss is a great alternative. I hope y’all enjoy!
2 tbs butter
2 shallots, minced
4 garlic cloves, minced
2 -14 oz cans artichoke hearts, drained and chopped
3 tablespoons fresh lemon juice
1/2 cup dry white wine
S&P to taste
16 ounces cream cheese, softened
2 cups shredded Gruyère cheese
¼ cup shredded Parmesan cheese
4 tablespoons finely chopped parsley
Preheat the oven to 400°. In a large skillet, heat 2 tablespoons of butter. Add the shallot, garlic and artichokes, cook over moderately low heat, stirring occasionally, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes. Reduce heat to low, add in the cream cheese and stir until cream cheese is smooth. Remove from heat, add in 2/3 of the gruyere and fold.
Place the artichoke mixture into a deep baking dish and sprinkle with remaining gruyere and Bake for about 20 minutes, until heated through and lightly golden on top. Garnish with chopped parsley. Serve warm with flat bread & vegetables.
Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com to book your next dinner party. Let me do the cooking for you!