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1
Bring a large pot of lightly salted water to a boil over high heat.
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2
Add the artichokes and place a heatproof bowl or plate on top to keep them submerged.
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3
Cook until the artichokes are very tender and the leaves are easy to pull off, 45 minutes to 1 hour.
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4
Drain and rinse under cold water until cool enough to handle.
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5
Working with one artichoke at a time, pull off the leaves until you reach the thin core of very tender leaves.
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6
Place the leaves in a plastic bag and refrigerate to serve with the dip, if desired.
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7
Pull off the core to reveal the heart.
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8
Using a dessert spoon, scoop out and discard the fuzzy choke.
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9
Using a small sharp knife, trim off any tough skin from the hearts and the stems, if attached (the inner stem has the same flavor as the heart).
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10
Chop the heart and stems into 1/2-inch cubes.
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11
Mix the chopped artichoke, havarti, Parmesan, mayonnaise, dill, and garlic in a medium bowl.
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12
Transfer to a 3- to 4-cup baking dish.
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13
(The dip can be covered and refrigerated for up to 1 day.)
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14
Position a rack in the center of the oven and preheat the oven to 350F.
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15
Sprinkle the bread crumbs on the dip and drizzle with the oil.
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16
Bake until the dip is bubbling, 20 to 30 minutes (longer if its been refrigerated).
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17
Serve hot.
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18
Original Artichoke Dip: Mix 1/2 cup Hellmanns or Best Foods mayonnaise, 1/2 cup sour cream, one 14-ounce can artichoke hearts, drained and chopped, 1/3 cup freshly grated Parmesan, and 1/8 teaspoon hot red pepper sauce.
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19
Bake as directed.
