Warm Artichoke Goat Cheese Dip

Warm artichoke dip is one of the dishes that Jim and Mary Kay Waters offer for a Super Bowl gathering, as featured in the February issue of San Diego Home/Garden Lifestyles. 

Warm Artichoke Goat Cheese Dip 

Serves 8-10

Artichokes:

6 large globe artichokes 
1 lemon
1/2 cup olive oil 
3 garlic cloves
1 chopped carrot
1 chopped onion
1 chopped fennel bulb
Sprigs of thyme, parsley
Bay leaf
1 cup white wine
2 1/2 cups water
Salt and pepper, to taste

Trim outer leaves and base of artichokes. Cut into quarters and remove chokes. Put in large bowl of water with juice of one lemon. 

In a large pot, heat oil; add vegetables and herbs. Simmer 10 minutes over medium-low heat. Add wine and cook 5 minutes more. Drain artichokes and add to pot. Cover with water. Bring to a boil and simmer until tender, approximately 30 minutes.  Season with salt and pepper.

Dip:
10 ounces goat cheese
6 ounces mascarpone
1/2 cup Parmesan
2 tablespoons combined of freshly chopped parsley, thyme and rosemary 
Zest of one lemon2 tablespoons Dijon mustard
Braised artichokes (or 1 14.5 ounce-can of artichoke hearts)

Blend all ingredients thoroughly. Remove artichokes from braise. Roughly slice or chop and add to goat cheese mixture. Spread in a 2-quart casserole dish. Bake at 350 degrees until brown and bubbly, approximately 15 minutes.

Serve with sliced baguette, crackers or vegetable crudité.