This is a good starter recipe to learn how to cook fresh artichoke.....if you want to use the cooked prepared artichoke just skip the fresh boiling step. This dip comes out very good either way.Enjoy :)
1BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf-
Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water.
( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife.
If needing tips on how to clean, prep and boil fresh artichoke go to the link below
To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe.
If skipping fresh boiling step just chop 14 oz jar of prepared artichoke
2Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft
Pre heat oven at 400
3In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
4bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted
( I serve with french bread and or chips & crackers )