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Grilled Artichoke and Spinach Dip with Pita Wedges

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 12

  • Prep Time

    20 min.

  • Grilling Time

    30 min.

Ingredients
Instructions

the Ingredients

20151023095349 Row Starters 8
  • 2 cans (396 grams each) artichoke hearts, drained and patted dry
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, coarsely chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 bags (455 grams each) frozen chopped spinach, drained and squeezed well to remove excess water
  • 480 milliliters heavy whipping cream
  • 480 milliliters sour cream
  • 110 grams plus 2 tablespoons grated Parmigiano-Reggiano® cheese, divided
  • 8 pita rounds
  • Chopped tomato (optional)

Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Thread the artichoke hearts onto skewers, and then lightly brush the artichokes with oil and season with salt and pepper. Grill over direct heat, with the lid closed, until golden brown, about 6 minutes, turning once. Remove from the grill and allow to cool slightly. Coarsely chop the artichoke hearts.
  • In a 30 centimeters cast-iron skillet over medium heat on the stove, warm ¼ cup oil. Add the onion, shallots, and garlic. Then add the spinach and artichoke hearts. Remove from the heat. Add the cream, sour cream, and 110 grams of the cheese. Season to taste with salt and pepper and mix well. Top with the remaining 2 tablespoons of cheese. Place the skillet over indirect medium heat, close the lid, and cook until the dip is heated through, 20 to 25 minutes.
    In a 30 centimeters cast-iron skillet over medium heat on the stove, warm ¼ cup oil. Add the onion, shallots, and garlic. Then add the spinach and artichoke hearts. Remove from the heat. Add the cream, sour cream, and 110 grams of the cheese. Season to taste with salt and pepper and mix well. Top with the remaining 2 tablespoons of cheese. Place the skillet over medium heat, close the lid, and cook until the dip is heated through, 20 to 25 minutes.
  • Brush the pita with oil and season with salt and pepper. Grill briefly over direct heat to warm them, 1 to 2 minutes. Cut into wedges.
  • Garnish the dip with chopped fresh tomato, if desired. Serve with the pita wedges.

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