Castroville Artichoke Dip Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Steps:

• Preheat an outdoor grill to medium heat. (The artichokes can also be done in a grill pan.)
• Using a heavy-duty pair of kitchen shears, cut the pointy tips off the leaves of the artichokes. Put the artichokes in a large pot and add cold water to cover. Add the white wine, lemons, garlic, thyme and 3 tablespoons salt. Bring to a boil, then simmer about 30 minutes or until a paring knife easily pierces the heart. Remove from heat and allow to cool in the cooking liquid.
• Meanwhile, make the remoulade sauce. In a food processor or by hand with a whisk, mix together the yolks and mustard. Add the oil in a slow, steady stream until the mixture is smooth and emulsified. Season with salt and pepper. Add the chopped herbs and, if desired, Pernod to taste.
• Peel off the outer leaves and halve the artichokes. Using a spoon, scrape the choke from the center of the heart.
• Grill the artichokes, turning once, until heated through and lightly charred on the outside, about 4 minutes. The artichokes can also be served chilled, without grilling. Serve with the remoulade.

Steps:

• Preheat oven to 325 F. Lightly oil a 1-quart slow-cooker crockery insert (for 10-serving recipe). In medium bowl, combine the artichoke hearts, mozzarella and Parmesan cheeses, mayonnaise, and garlic. Spread evely in the prepared crockery insert.** Sprinkle the top with bread crumbs and paprika, then drizzle with the oil. Bake in a 325 degree oven until the top is crusty and golden brown, about 30 minutes. Transfer crockery insert to the slow cooker, set on low (200 F). The slow cooker will keep the dip at proper serving temperature for up to 4 hours. ** May be prepared a day or two in advance up to this point and refrigerated. Allow 5 or 10 minutes more in the oven.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.