Ingredients

12 oz marinated artichoke hearts (separated)

Olive oil or grapeseed oil (enough to fill a skillet 2 inches deep)

2-3 tbsp all-purpose flour

1 pinch salt

Parmigiano Reggiano (freshly grated, to taste)

1 tbsp butter (divided)

½ tbsp olive oil

1 shallot (chopped)

4 oz fresh spinach (roughly chopped)

1 tsp white pepper

1 tsp garlic powder

2 tsp onion powder

1 tsp chipotle powder

8 oz cream cheese

3 tbsp chives (chopped)

3 tbsp parsley (chopped)

1 tbsp honey

2 tbsp Japanese mayo

2 dashes Frank’s RedHot

2 tbsp sour cream or crème fraîche

¼ cup Parmigiano Reggiano (freshly grated)

1 lemon (zest only)

2 tbsp artichoke brine

Crispy artichokes (from topping)

Black pepper

Chives (chopped, for garnish)

Chips (for dipping)

Instructions

Step 1: Strain the marinated artichokes and save the brine. Separate the leaves from the hearts, keeping the hearts aside for later use.

Step 2: On a cutting board, slice the artichoke leaves in half lengthwise. Separate them and pat dry thoroughly to remove excess moisture.

Step 3: Pour enough oil into a skillet to fill 2 inches deep and heat to 350°F (175°C).

Step 4: Toss the artichoke leaves with 2 tablespoons of flour and a pinch of salt. Use your hands to separate leaves completely. Add up to 1 additional tablespoon flour if needed to coat fully.

Step 5: Fry the coated artichoke leaves in the hot oil, using chopsticks or tongs to separate them as they cook. Fry until deeply golden and crispy, then remove with a strainer and drain on paper towels. While still hot, sprinkle with freshly grated Parmigiano Reggiano.

Step 6: For the dip, preheat another skillet over medium heat. Add ½ tablespoon butter and ½ tablespoon olive oil.

Step 7: Sauté chopped shallots for about 2 minutes until translucent.

Step 8: Add fresh spinach to the skillet and cook until wilted. Remove spinach and shallots, strain excess liquid thoroughly, and set aside to cool.

Step 9: In the same skillet, add remaining ½ tablespoon butter, reserved artichoke hearts, white pepper, garlic powder, onion powder, and chipotle powder. Sauté for about 2 minutes, then remove and let cool.

Step 10: In a food processor, combine cream cheese, chives, parsley, honey, Japanese mayo, Frank’s RedHot, sour cream, grated Parmigiano Reggiano, lemon zest, artichoke brine, sautéed spinach mixture, and sautéed artichoke hearts. Process until smooth and creamy. Taste and add salt as needed.

Step 11: Transfer the dip into a piping bag fitted with a large round nozzle. Pipe the dip on a plate in a continuous S pattern. Sprinkle crispy artichoke leaves in lines along the dip, then finish with fresh cracked black pepper and chopped chives.

Step 12: Serve immediately with your choice of chips for dipping.

Tips & Variations

Use grapeseed oil for frying if you want a neutral flavor that won’t overpower the artichokes.

For a spicier kick, add extra chipotle powder or more Frank’s RedHot to the dip mixture.

Substitute crème fraîche for sour cream to add a slightly tangier flavor.

Make sure to dry the spinach and artichoke leaves well to avoid a watery dip or soggy crisps.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. The crispy artichoke topping is best served fresh but can be kept separately in a paper towel-lined container for 1 day. Reheat the dip gently in the microwave or oven, stirring occasionally. Avoid reheating the crispy topping as it will lose its crunch.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and refrigerate it. Add the crispy artichoke topping just before serving to keep it crunchy.

What can I use if I don’t have Japanese mayo?

You can substitute with regular mayonnaise or a blend of mayo and a small amount of rice vinegar for a similar flavor.