Artichoke and Roasted Spinach Dip with Pitta Bread Pieces

Fuel Type: Gas or Coal

• SERVINGS: 12

• PREPARATION TIME: 20 MIN.

• COOKING TIME: 30 MIN.

INGREDIENTS

• • 2 cans (396g each) of artichoke hearts, drained and dried
  • Extra virgin olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 finely chopped shallots
  • 3 cloves of garlic, finely chopped
  • 2 bags (450g each) of frozen chopped spinach, drained and well squeezed to remove excess water
  • 480 milliliters of whipping cream
  • 480 milliliters of sour cream
  • 110 grams plus 2 tablespoons of grated Parmesan cheese, divided
  • 8 pieces of pita bread
  • Diced tomato (optional)

  SPECIAL ACCESSORIES

  • metal or bamboo skewers
  • 30cm cast iron frying pan

INSTRUCTIONS

1. If using bamboo skewers, soak them in water for at least 30 minutes.

2. Prepare the grill for indirect heat with medium heat (180-230 °C).

3. Thread the artichoke hearts onto skewers, brush them with a little oil, and season with salt and pepper. Grill over direct heat, keeping the lid closed, until well browned (about 6 minutes), turning once. Remove from the grill and let cool slightly. Cut the artichoke hearts into pieces.

4. In a 30cm cast iron skillet over a medium burner, heat 50ml of oil. Add the onion, shallots, and garlic. Stir in the spinach and artichoke hearts. Remove from the heat. Add the cream, sour cream, and 110g of the cheese. Season to taste with salt and pepper and mix well. Finish with the remaining 2 tablespoons of cheese. Place the skillet on a broiler over indirect medium heat , cover, and cook until the sauce is heated through (20-25 minutes).
5. Brush the pita bread with oil and season with salt and pepper. Place it on the grill over direct heat to warm it through (1-2 minutes). Cut it into pieces.
6. If desired, garnish the dip with chopped fresh tomato. Serve with the pita bread pieces.