This recipe makes a beautiful artichoke bowl that holds spinach and artichoke dip.
Castroville, California is known as the “artichoke center of the world” because it produces most of the artichokes in the United States. Castroville hosts an artichoke festival every year.
The artichoke leaves make good “chips” for the dip! Try filling these artichoke bowls with other dips or fillings. The dip alone is great. You can make it by using the recipe for the dip and cutting the topping recipe to make ¼. Place dip in glass baking dish, top with breadcrumb mixture and bake at 375 degrees for 20 minutes.
Serving Size ½ artichoke and dip
6 medium-large globe artichokes
8 ounces cream cheese, softened
1 cup mayonnaise
8 ounces sour cream
1 cup of shredded Italian cheese blend
2 (14oz) can of artichoke hearts, drained and chopped
4 cups of chopped, fresh spinach
2 scallions, chopped
½ teaspoon cayenne
¾ teaspoon black pepper
¾ teaspoon salt
¾ teaspoon powder garlic
½ lemon, juiced
2 cup whole wheat breadcrumbs
4 tablespoons dried parsley
4 tablespoons olive oil
additional olive oil for drizzling
Dairy Free/Vegan version of this recipe
For the Filling Substitute- (following the above recipe)
vegan sour cream
vegan cream cheese
omit the shredded cheese OR
substitute shredded vegan mozzarella
Clean and Prep the Artichokes– Cut off stems so they sit flat. Cut ½ inch off the tops (discard). Rub lemon on artichoke to coat the cuts because artichokes oxidize like apples. Using scissors clip the tops, or pointed part, off each of the leaves (discard). Rinse in water while pulling the leaves slightly apart and opening up the artichoke.
Steaming the Artichokes- Inset a steam tray into a large pot. Fill the pot with enough water to slightly cover the steamer and bring to a slight boil. Place artichokes in pot and steam for 10-15 minutes. Remove and turn them upside down to drain.
Making the Dip– Using beaters, a processor, or wooden spoon. Combine the cream cheese, sour cream, mayonnaise, cayenne, pepper, salt, garlic powder, and lemon juice. After well combined, fold in the shredded cheese, chopped artichokes and spinach.
Removing the Choke– *SEE NOTE* Once the artichokes have cooled. Using your hands open up the center of the artichoke. You will see smaller pointer leaves which will need to be removed. This is the “choke”. You can feel it because it is sharp and hairy. Using a spoon scrape out the choke. If it is difficult, use a knife to score around the edges then continue to scrap and pull. Be careful not to go through the heart into the bottom because the dip will leak through.
Filling the Artichokes- Spoon the dip into the artichoke. Each artichoke should hold ¾-1 cup dip.
Topping- (optional) Mix the breadcrumbs, parsley and olive oil together. Sprinkle on top of each artichoke. Using your fingers, slightly open the top leaves and stuff some of the topping mixture into them. Do this for the first few rows of leaves. Lightly drizzle olive oil all over the artichokes.
Steaming the Artichokes– Place the artichokes in a deep baking dish. Try to keep them slightly compacted together. This will help them hold together. Add water to cover the bottom 1/4 inch. Cover with foil. Bake in a 375 degree oven for 45 minutes. Then remove the foil and continue baking, uncovered, for 10 minutes. Remove and serve with chips or veggies. The artichoke leaves make a great “chip” for this dip!
NOTE: The points can be very sharp! Be careful!
Use caution if letting children assist with this part!