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Hot Artichoke Dip: No need to choke

Artichoke eaters can be very finicky.  Some eat the entire globe.  Some eat only the hearts.  Some eat only the leaves, and leave the hearts.  

Seems a shame.

I once tried my hand at making hot artichoke dip using fresh artichoke hearts that I steamed just for the recipe.  It took a week for my hands to heal.

While I'm on the subject, I looked for recipes all over the Internet, trying to find something that would update this 70's concoction, but nearly every recipe was identical, and all claiming to be the best ever.

Using canned artichoke hearts.  Which frankly bear no resemblance to real artichoke hearts.  I needed to make that point.  I succeeded with Grace, I think.

Me:  Grace, now that you like artichokes, let me give you some words of advice.  If you see stuffed and steamed artichokes on a menu, order them.  You will probably like them.

Grace:  Ok.

Me:  If you see a menu item with artichoke hearts in it, don't order it.  You will probably hate it.

Grace:  Ok.

Back to recipe research.

There were exactly two that used fresh artichoke hearts, but getting to the hearts following their instructions was the same blood drawing exercise I had already gone through.

Stop.  Wait.  (You've probably figured it out at this point)

Use leftover hearts.  Like the ones left over from the California Grilled Artichokes.

If you ever look in my freezer, you will find random bits of things in plastic containers that probably don't make any sense, but I save all little bits of leftovers. Might not be enough to do anything with yet, but next time I make that something, I add the leftovers to the same container until I have enough for something.  Might not know what that is, but it will come to me eventually.

So by July 4th, I had nearly a dozen, already cooked, already grilled, frozen artichoke hearts, from real artichokes.

Next time, I'll take a run at changing the base, but technology has taught me to change only one thing at a time when you are trying to solve a problem.

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