Ingredients: For the dip: 2 14-ounce cans artichoke hearts, drained 1/4 cup olive oil, divided Salt and pepper 3 cloves garlic, chopped 2 shallots, chopped 1 medium onion, roughly chopped 2 pounds frozen chopped spinach, well drained 1 pint heavy cream 1 pint sour cream 1 cup plus 2 tablespoons grated Parmesan cheese, divided For the pita: 8 pita rounds Olive oil Salt and pepper Directions:1. To make the dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time. 2. In a large saute pan, saute garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through. 3. To make the pita: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges. 4. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges. |