Delicious, tangy roses

(Preface: Forgive my absence. There has been a surplus of traveling and visiting in my recent weeks, and a deficit of internet access, and I have not put forth enough effort to reach you. But I assure you, I have been chastised, and with the appropriate amount of chagrin and sheepishness I return to you, bursting with things I just can't wait to share.)

Hi, friends.

When I was eighteen I took my first serving job at a delightful little place called Nonnah's. They were famous for their desserts and cocktails- in fact, most people ordered only dessert, and many people didn't even realize they served real food. As waitstaff, I saw firsthand that they did, including some of the best tapas I have ever tasted, to date. Including a spinach and artichoke dip, spooned into shallow dishes, topped with cheese, and broiled individually to order, served with crusty French bread. I was hooked. It was all artichokes, all the time after that.

Time moved forward, and after awhile I was no longer eighteen and also no longer working at Nonnah's, as these things go. So after months of cravings and grief, I decided to take matters into my own hands, and this is what happened.

 Here, cupped in Courtney's elegant hands, we have three artichoke hearts. Aren't they pretty? They look just like little delicious, tangy roses. And it's no surprised that both hearts and roses can be associated with these tasty little blossoms, because I have often found that there is an extreme connection between falling in love and artichokes. My signature, show-stopping recipe is actually called Falling In Love Chicken, made with an artichoke and white wine sauce. (That's for the future, friends- we don't know each other well enough yet for Falling In Love Chicken.)

This dip will serve you well. It's one of those last minute, crowd pleasing, man catching, admiration gleaning recipes that just can't, can't, can't fail, and makes you love it all the moreso for it. And whereas Falling In Love Chicken is designed to make the eater fall in love with you, personally, this recipe doesn't leave any chance of that. You may as well step aside, because no one's going to be looking at you once it is served- they're all going to be focusing on it,  and how they can possibly get a great deal more of it.

Now, I am aware that there are many recipes for spinach artichoke dip floating around, and even the most pedestrian of restaurants serve it nowadays. But if you haven't had it like this, you just haven't had it. And I think you owe it to yourself, because after all, you deserve the best. So make some today!

Possibly the most wonderful thing about this recipe- besides the resulting product- is the fact that once the initial prep work is completed, the entire dish falls together in a matter of minutes. Cheese, garlic, artichokes, spinach, lemon zest- these ingredients belong together. They want to join forces, and will require very little of you to accomplish this. All you have to do is stir.

Three things I must insist on, for your own good: You must shred your own cheese, especially the mozzarella. Admittedly, I am a cheese snob, but this is not a matter of superiority. It is a matter of facts. Preshredded cheese is coated with corn starch in factories to keep the shreds from sticking together and becoming one unappealing blob in your supermarket. In a recipe that is so lightly cooked- and so cheese-heavy- the extra cornstarch will create a stringy, globular, and somehow chalky texture that you will not like, at all. So just sacrifice the extra five minutes and grate your own cheese.

Secondly, you really want to chop your onion very finely. You don't have to go so far as to mince it, but a large, squeaky piece of onion with throw off the whole experience of the bite you are trying to enjoy.

And third, make more than you think you will need, because you will end up needing it. Promise. (Plus it freezes nicely, too.)

Three Cheese Spinach Artichoke Dip

Remember, as with all things, that everything is up for debate. Not a fan of parmesan? Use pecorino. Find garlic a little noxious? Cut back the amount, or even omit.

1 loaf French bread
2 to 3 tbsp butter, olive oil, or cooking oil
1 can artichoke hearts, roughly chopped
2 packages frozen spinach, thawed and squeezed out
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, shredded
1 tsp lemon zest, finely minced
5 cloves garlic, chopped
1 half medium sized onion, FINELY chopped
2 tbsp flour
2 cups chicken broth
1 package softened cream cheese
1/2 tsp thyme
Sprinkle of nutmeg
Salt and pepper

1. In a large, sturdy skillet, heat the oil or butter over medium heat. Toss in the onions and cooking, stirring occasionally, until almost translucent. Add garlic and cook a few more minutes. If the pan seems a little dry at this point, add a little more oil/butter and allow to heat up, then sprinkle with the flour. Cook one minute, stirring, to get that yucky flour taste out.

2. Pour in the chicken broth, and mix the onion/flour mixture in well with a whisk. Add lemon zest, thyme, nutmeg, and salt and pepper. Add artichokes and spinach. Bring to a near boil, then lower heat slightly and begin stirring in the cream cheese. The whisk will help emulsify the cheese into the liquid. Then add one half of the parmesan and mozzarella.

3. When all cheeses have been incorporated into the mixture and the spinach and artichokes seem evenly distributed, transfer the mixture into a baking dish. Top with the remainder of the parmesan and mozzarella. Broil on high for three to four minutes, or until the cheeses are golden and bubbly. Serve with sliced (and toasted, if you like) French bread.

Note: If you make this recipe in advance, transfer to the baking dish and top with cheese as usual, then heat at 350F for 15 to 20 minutes or until heated through, then broil.