Artichoke Heart Flowers

As you may have noticed in my 2 previous posts, I also had some artichoke hearts creating a beautiful arrangement, and holding all of my wild rice in one place. I love artichoke, especially with some kind of butter, garlic, sour cream "concoction" to go with it... yum!

RECIPE:
1 artichoke heart
salt
olive oil
2 tbsp butter
2 tbsp garlic, minced
1/4 c sour cream

Cut a portion of the stem off the artichoke. Place in pan with 1/4 c water, salt and 1 tsp olive oil. Let the water boil, covered, until the pedals on the artichoke open up and become soft; 15-20 minutes. Meanwhile, melt butter and garlic in a small pan, then allow to cool. Add to sour cream and use as a dip for the artichoke flowers.
Pull the pedals off the cooked artichoke, dip into sour cream and SMILE!

Spinach and Artichoke Dip

RECIPE: (given to me by Trisha)

Garlic, minced (either from a jar, or roast 6 cloves and squeeze out)
1 10oz pkg chopped spinach (thawed and drained)
1 12-14oz jar marinated artichoke hearts
1 jar Bertolli alfredo sauce
3/4 c mozzarella cheese
3/4 c cheddar/jack cheese mix
1/3 c parmesan cheese
1 8oz pkg cream cheese
olive oil (if roasting garlic)
Crushed red pepper flakes (optional)

Place cream cheese in microwave for 15 sec, to soften. Combine all other ingredients in a baking dish. Place dish in 350 degrees, preheated oven. Bake for 30 minutes. Rest for 15 minutes (to allow juices to absorb). Bake for 15 minutes longer.

Note: do not use canned artichoke (they retain a metallic taste).