At home for the week, so blogging will feel a bit different — including two guest posts! Details to come.
Until then, here’s a savory, piping-hot artichoke dip that’s a longtime family favorite. Luscious artichokes are topped with an umami-packed layer of cream cheese, chives, and parmesan; baked in the oven, all the elements melt together and the top turns golden-crisp. Though it’s good with any number of accompaniments, from carrots and celery to toast and crackers, I should add that it’s incredible on top of Triscuits. A real crowd-pleaser.
No pictures, alas; they disappear too quickly to catch on camera! (By which I mean, my hands are usually full!)
Artichokes Cellini
- 12-16 small Artichokes, (canned is okay–2-3 cans should do)
- 1 small package Cream Cheese, (3 oz)
- ¼ cup Chopped Chives
- ¼ cup Butter Or Margarine, softened
- Salt And Pepper To Taste
- ½ cup Parmesan Cheese
Arrange artichokes in a buttered shallow baking dish close together in a single layer.
Blend cream cheese and chives and butter. Sprinkle artichokes with salt and pepper, dot evenly with cheese mixture, then sprinkle evenly with parm cheese.
Bake uncovered at 375℉ for 20-25 minutes or until golden.
A Kitchen of One's Own 