Prep Time: 30 min. Total Cook Time: 1.5 hours
How Long it Lasts Once Out the Oven: 15 min.
Ingredients (Use ORGANIC!):
3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 (about 4-6 cups) bag Spinach
Salt And Pepper, to taste
2- 3 Artichokes
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk, or Coconut Milk (We used ½ cup Heavy Whipping Cream & 1 cup Coconut Milk)
1 cup Sour Cream
1 cup Grated Parmesan
3/4 cups Grated Mild Cheddar Cheese
1 teaspoon Cayenne
Extra Grated Mild Cheddar
Pita Wedges, Tortilla Chips, Crackers
Slice about 3/4 inch to an inch off the tip of the artichokes. Pull off any smaller leaves towards the base and on the stem. Cut excess stem, leaving up to an inch on the artichoke. Rinse the artichokes in running cold water. While you rinse them, open up the petals a little so that the water does get inside more easily.
In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon or some lemon juice. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 40 minutes or until the outer leaves can easily be pulled off.
Remove leaves enjoying their meaty insides for yourself while you work your way to the heart of the artichokes. Remove the fibrous material after peeling the leaves to get to the hearts & remove the remainder of the stem. Chop up the hearts & set aside.
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and set aside. 5. In the same skillet, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened. 6. Add sour cream, Parmesan, cheddar & cayenne, stir until cheese is melted and sauce is smooth. Add artichokes & spinach to the sauce. Stir to combine. 7. Pour into oiled baking dish. Top with extra grated cheddar and bake at 375 for 15 minutes, or until cheese is melted and bubbly. Serve with pita wedges, chips, or crackers! Ooops we forgot to take a picture of the final product before it was all gone, use your imagination!