- 2 fresh artichokes
- 1 lemon, juice squeezed
- 1 teaspoon [5 mL] salt
or
1 [14-ounce / 398-mL] can artichoke hearts, drained and sliced
- 1 pound [454 g] cream cheese, at room temperature
- 8 ounces [227 g] mascarpone cheese, at room temperature
- 2 tablespoons [17.5 g] all-purpose flour, sifted
- 1 cup [225 g] grated Parmesan cheese
- 1/4 teaspoon [1 mL] fresh thyme leaves
- 1/4 teaspoon [1 mL] crushed red pepper
- 1 tablespoon [15 mL] freshly chopped flat leaf parsley
- 1 garlic clove, minced
- 5 green onions, chopped
- Salt, to taste
- Ground black pepper, to taste
- 1 [6-ounce / 170-g] pack fresh spinach, chopped
- 8 slices crusty Italian bread
- Extra virgin olive oil, to drizzle
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- Preheat oven to 325ºF [160°C]..
- If using, boil fresh artichokes in 3 quarts [3 L] water with 1 teaspoon [5 mL] salt and lemon juice.
- Cool artichokes.
- Clean, peel, remove center 'choke' and slice artichokes.
- Mix all ingredients in a large bowl, except bread and extra virgin olive oil.
- Coat a large non-stick baking pan with pan spray; fill pan with mixture.
- Bake at 325ºF [160°C] for about 25 minutes or until bubbling and center is hot.
- Drizzle both sides of bread with extra virgin olive oil.
- Grill bread on both sides.
- Sprinkle top of heated dip with Parmesan cheese.
- Serve hot with grilled bread.
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