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Jamie Purviance

Grilled Artichoke and Spinach Dip with Pita Wedges

  • People

    Serves 12

  • Prep Time

    20 min.

  • Grilling Time

    30 min.

People
Serves 12
Prep Time
20 min.
Grilling Time
30 min.

the Ingredients

20151023095349 Row Starters 8
  • 2 cans (396 grams each) of 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 (450 grams each) of frozen chopped spinach, drained and squeezed well to remove excess water
  • 480 millilitres heavy whipping cream
  • 480 millilitres sour cream
  • 110 grams plus 2 tablespoons of grated Parmigiano-Reggiano® cheese, divided
  • 8 pita rounds
  • Chopped tomato (optional)

Special Equipment

  • metal or bamboo skewers
  • 30.5-centimetre cast-iron skillet

Instructions

  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 03Thread 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.
  • 04In a 30 centimetre cast-iron skillet over medium heat on the stove, warm 50 millilitres of 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.
  • 05Brush 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.
  • 06Garnish the dip with chopped fresh tomato, if desired. Serve with the pita wedges.
Ingredients
Instructions