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1
COOK ARTICHOKES
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2
Trim top 2/3 off attichoke, remove stem and trim off some side leaves
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Cook artichokes in either salted water or chicken broth, at a low boil, covered until a knife inserted in the bottom slides in easily.
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About 25 minutes
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5
Remove from pot and cool until you can handle them
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6
Remove and discard leaves
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7
Scrape out fuzzy choke from top of artichoke heart.
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8
Set aside.
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9
Refrigerate if your not using them right away
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10
MAKE DIP
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11
In a large bowk, whisk together mayonnaise, sour cream, lemon juice, worcestershire sauce, siriacha, Cajun seasoning , pepper, heavy cream, celery and green onion, blend well
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12
Add boursin and romanoncheeses and whisk in until blended
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Add shredded cheddar and pepper jack and fold in
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14
Cut artichoke hearts into good size cubes and fold in
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15
Add crab, very carefully folding in so as mot to break up lumps
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16
At this point you can either put in a non stick sprayed oven safe casserole and bake at 425 just until hot and melted, about 20 to 25 minutes.
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Or portion it out into 4 servings and bake at seperate times.
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Make sure you spray whatever oven dish you use with non stick spray.
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Also place on foil lined pan before putting in oven.
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20
This freezes well before baking.
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It is also great heated on low in a crockpot for a party.
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It will serve about 16.
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Serve with French bread, crackers, pita bread, celery and firm lettece cups
