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.