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1
Preheat the oven to 350F.
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2
Drain the artichoke hearts and chop into 1/2-inch pieces.
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3
Peel and finely chop the garlic, or pass it through a garlic press.
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4
Place the artichokes, garlic, spinach, mayonnaise, mozzarella, 1/2 cup of the Parmesan, and the onion in a large bowl and stir until well combined.
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5
Spoon into an ungreased 8-inch square baking pan and top with the remaining 1/2 cup Parmesan cheese.
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6
Bake for 20 to 25 minutes, or until it just begins to bubble on the edges.
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7
Serve warm with crackers or pita chips on the side.
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8
Although artichokes are awesome in dips with all kinds of cheesy goodness, they are also great served steamed with butter.
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9
To steam whole artichokes, lop off the top of the artichoke with a sharp knife, and snip sharp points off the outer leaves (these are actually petals, because the artichoke is a flower).
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10
Place them in a large pan with about an inch of water.
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11
Cook for about 20 to 30 minutes over medium-high heat, or until the base of the artichoke is softer and the leaves can be pulled out fairly easily.
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12
Drain the water and serve with a dish of melted butter, pulling off and discarding the tough outer leaves, then dipping the bases of the more tender inner leaves into the melted butter and nibbling.
