Super Bowl Recipes: Good Dog's Artichoke & Parmesan Dip

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    Good Dog Artichoke and Parmesan Dip

    Recipe by Executive Chef Jessica O’Donnell

    Makes about two quarts. Serves 12-15 people.
     
    Heat on medium heat a large shallow pan with sides.
    Sauté until slightly cooked but NOT brown:
     
    2 Tablespoons vegetable oil
    5 shallots- minced (or 1 small onion)
    5 garlic cloves- minced
     
    While this is cooking:  Drain three 14-ounce cans of artichoke hearts. Reserve the juice and rough chop the artichokes.

    When the shallots and garlic are translucent add:
     
    The chopped artichoke hearts and the reserved juice
    2 cups heavy cream
    The zest of ½ lemon
    1.5 teaspoons pepper
    .5 teaspoons kosher salt
    4 dashes tobacco
     
    Bring this to a boil. Reduce heat to medium and simmer until the juices are reduced by ½ (about 10 min.).

    Turn off the heat and stir in:
     
    1 cup grated Parmesan cheese
     
    Adjust the seasoning to taste.
     
    Serve with Pita bread wedges or any other bread of your choice.

    Good Dog Bar & Restaurant
    224 South 15th Street
    Philadelphia, PA 19102
    215.985.9600 p
    215.985.1918 f