CALI Style Artichoke Dip

My boyfriend Joel loves artichokes. We usually just steam them and eat them with lemon and salt. I wanted to recreate this classic dip in a way that tasted new and exciting.  I succeeded!
Ingredients:
4 fresh artichokes
1 clove garlic, micro-planed
Zest of 1 lemon, micro-planed
Juice of 1 lemon
1/2 C coconut yogurt
1 bag baby spinach
Olive Oil to drizzle
pinch of chili flakes
salt to taste

Supplies:
A food processor
A steam basket
A microplane
Steam whole artichokes in a steam basket for 20-30 mins depending on size.  Once cooled, eat the leaves and save the hearts. The hearts are located at the base of the choke.  They have little fury hairs on them you will want to remove due to bitterness.
Sauté baby spinach with a little water until just wilted.  Then squeeze out the excess water and set aside
Put your artichoke hearts in the food processor, pulse until slightly pureed. Then add spinach and combine.
Add you lemon zest, juice, chilies, garlic, parmesan, and yogurt.  
Blend until smooth, and slowly drizzle in olive oil.
Taste for salt and adjust if needed.  It should be the consistency of a dip so that it stick to your tortilla chips or pita. If you do not have a microplane, you can mince the garlic and use a cheese grater for the lemon zest.

Chase ElderComment