As a whole, artichokes have considerable seasonal durations in spring and fall. Although winter is present, it can be a pleasant experience to appreciate the nearing arrival of upcoming seasons. The following recipe provides an enjoyable way to eat pita bread, artisan multigrain crisps, or chips. Hope that you can reserve the time to prepare this flavorful recipe!
Ingredients
Vegetables
16 to 20 fresh, prepared, and steamed artichokes (artichoke hearts), or artichokes, two (12-ounce jars of artichoke hearts) or one (24-ounce jar of artichoke hearts), drained and chopped (canned artichokes are an option as well)
Spinach, two (10-ounce bags of fresh spinach), rinsed and chopped
Two large red bell peppers, rinsed and finely diced
Two cloves of garlic, peeled and minced
Seasonings or Herbs
A few sprinkles of fresh parsley, rinsed and finely chopped
A few sprinkles of fresh chives, rinsed and finely chopped
A few sprinkles of fresh dill, rinsed and finely chopped
A few sprinkles of ground white peppercorn (optional)
A few sprinkles of sea salt or Himalayan pink salt (optional)
Cheese (Use a Plant-based Cheese for a Non-dairy Option)
One 8-ounce block or amount of cream cheese (reduced fat is optional)
Two cups white cheddar cheese, shredded
A three-fourths cup of Parmesan cheese, grated
Instructions
Prepare and finely chop, dice, or mince the artichoke hearts, spinach, red bell peppers, and garlic.
Prepare a pan for the cooktop by adding a considerable layer of extra virgin olive oil or avocado oil.
Add all the chopped vegetable ingredients to the pan and cook them on a low to medium heat setting until the vegetable pieces are tender enough for a fork to pierce through them.
Add, melt, and blend the cheeses with the cooked vegetables on a low heat setting.
Lastly, add any preferred seasonings or herbs, thoroughly stir, allow to safely cool, and serve with warmed or toasted bread, crisps, or chips.
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