A Cosmo-style cocktail for gin lovers
old-fashioned new cocktail

Who loves you, artichoke baby?

I made an artichoke dip. Not finding a recipe quite like I wanted, I just mixed and matched what I learned about them, baked it, and made crostini for spreading.

I forgot I wanted to add a squinch of lemon juice. I'd recommend that. Here's what I did use, and I think it's pretty good:

12 oz jar marinated artichoke hearts, drained & chopped
8 oz cream cheese
1 cup sour cream (this is approximate. I just added it until it seemed like the right consistency.)
5 oz shaved aged parmesan
1 garlic clove, minced
1/4-1/2 tsp freshly ground pepper
1/4 tsp sea salt

sprinkled with seasoned bread crumbs and paprika.

This is very chunky and semi-cheesy, which is how I like it. Many of the recipes I saw, though, used much more cheese and much less artichoke. Obviously, it's one of those things you easily adjust for your own taste. Next time I will definitely add the lemon juice, but I thought it was still pretty good this way. A splash of lemon juice is always a good idea; brightens it up. Another suggestion I'd make is to shake in a few drops of hot sauce.

For the crostini, I just chopped up some Italian bread, brushed it with olive oil, sprinkled sea salt on it, then baked it. That's basically all it is, though it's cool if you rub garlic cloves over it before baking, too.

Here are some lazy phone pix. :-)


And behold the artichoke in nature...