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

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

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