Arugula-Artichoke Dip recipe
This spin-off of the traditional spinach-artichoke dip features seasonal arugula, a leafy green similar to spinach but with a peppery kick. This recipe takes you through the process of creating a roux, a thick cream sauce made from cooking flour into butter. Master this recipe, and you will have your dinner guests calling you Chef.
Makes 6 to 8 servings.
Ingredients:
2 bunches arugula
3 tablespoons unsalted butter
¼ cup all-purpose flour
½ teaspoon garlic flakes
½ teaspoon onion granules
2 cups heavy cream
1 cup grated Parmesan cheese
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons lemon juice
1 14-ounce jar artichokes hearts, drained and chopped
Directions:
Preheat oven to 400°F.
Bring a large pot of salted water to a boil. Add arugula and cook until wilted, 30 to 60 seconds. Remove from water, drain, and chop coarsely. Wring out any excess water and set aside.
Melt the butter in a medium saucepan over medium heat. Add flour, garlic flakes, and onion granules and whisk to remove clumps. Cook until flour turns light golden, stirring constantly, 2 to 3 minutes.
Increase heat to medium-high and slowly add the cream, whisking to fully incorporate. Bring to a gentle boil and cook until thickened, 3 to 5 minutes, stirring.
Add cheese and stir until incorporated. Add salt, pepper, lemon juice, reserved arugula, and artichokes. Fold until well mixed.
Add mixture to a casserole dish and place in oven. Cook 17 to 20 minutes, until golden and bubbling. Serve immediately.
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