Lemon Basil Roasted Artichoke Dip


3 cups canned artichokes in water, drained


3 cups frozen artichokes, still frozen

2 T. olive oil

1 lemon cut in half

1 tsp dried thyme or 1 fresh sprig

1 tsp dried basil or 1 fresh sprig

1 garlic clove

1 serrano chile

Salt and pepper

⅔ c. shredded parmesan cheese

⅓ c. shredded mozzarella cheese

⅔ c. mayonnaise

Preheat oven to 350f. On a sheet pan, combine the artichokes, olive oil, basil, thyme, lemon, serrano chile and garlic. Toss to coat in olive oil and roast for 25 minutes, tossing occasionally for even cooking.

Allow to cool and squeeze the lemon (it will be warm and juicy) over the artichokes. Mince the chile and garlic clove, they will both be soft after roasting. Chop the artichokes into bite size pieces. Sprinkle with a pinch of salt and pepper. Add in the parmesan cheese, mozzarella cheese and mayonnaise.

Place in an oven safe serving dish and bake 350f for 10-15 minutes until warm and bubbly.

wildflowers fresh food artichoke dip