Baked artichokes with provolone cream sauce
Who doesn't love artichoke and spinach dip? In this recipe, Chef Matt Molina deconstructs the crowd-pleasing dish and takes it up a notch to make an elegant and enticing appetizer.
Executive Chef Matt Molina Capo's
, San Francisco
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1/8 cup olive oil
1 tbsp. salt
1 tsp. black pepper
1/8 cup grated Parmesan cheese
1 cup sour cream
1 cup mayonnaise
2 tbsp. cream cheese
2 tsp. granulated garlic
1/2 cup shredded provolone
1/2 cup cooked spinach
2 cups marinated artichoke hearts
1/2 cup grated Percorino Romano
Crushed chili flakes
Preheat oven to 400 degrees. Slice baguette diagonally into 1/4-inch slices. You should have 10 to 15 slices. Place slices in a single layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake toasts for 15 to 20 minutes or until crisp and browned. Sprinkle with grated Parmesan.
Mix sour cream, mayonnaise, cream cheese and garlic in a saucepan and heat until just warmed. Mix in provolone and spinach, and return to stove to warm up dip.
In a separate sauté pan, heat artichoke hearts until just warmed through.
To serve, put heated dip in a serving dish and place artichoke hearts in the middle of the dish. Top with a squeeze of lemon, Pecorino Romano and a sprinkle of chili flakes. Place toasted baguette slices around the perimeter of the dish.
Serves 1 to 2