This is a very rich recipe to be eaten in small doses or on cold days after lots of exertion. It’s also a great way to use up random greens if you’re like my family and not too into greens in general. I’ve used spinach, kale, mustard greens, and radish greens so far and all with good results. In fact, one kale recipe seemed especially good. Eating the greens makes up for the artichokes, butter, and cream cheese, right?
All these measurements are approximate. You can vary them depending on what you have.
A clove of garlic, minced
2 tbsps of butter (You could probably go with less or use olive oil here.)
8 oz cream cheese (I use Neufchatel to cut down on at least some of the fat. You could also try sour cream or yogurt cheese.)
1 can of artichokes, chopped fine
1/4 cup parmesan cheese, grated
1/2 cup cooked and chopped greens (I’ve used spinach, kale, mustard greens, and radish greens so far. Here are some instructions for blanching greens. They cook way down so you can start with a bunch.)
1. Melt the butter with the garlic in a large microwave safe dish. Put the cream cheese in to get it softer, too.
2. Chop up the artichokes. I do this in the blender. They don’t seem to chop well by hand even with a decent knife.
3. Mix the artichokes, greens, and cheese in with the cream cheese mixture. Heat everything again in the microwave for 60 seconds.
4. Serve on toasted bread, chips, pita bread, or a spoon.