Asked to share a recipe with Weekly readers, 35 Steaks + Martinis chef de cuisine Chris Noble knows exactly what to pull off his menu. “It’s gotta be the artichoke that we do. People love that thing.”
Noble characterizes this hot, rich, cheesy treat as a twist on his mother’s recipe. “I was remembering what my mom used to do at all her parties when I was growing up—getting a big loaf of pumpernickel bread and ripping the middle out for this dip. It’s made with very basic ingredients, but if you hook it up, it’s perfect.”
The chef substitutes a poached artichoke for the bread bowl and spikes his dip with Boursin and Gruyère cheeses for luxurious texture and addictive flavor.
- 35 Steaks + Martinis
- Hard Rock Hotel, 693-5500
- Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5 p.m.-midnight
Whole Artichoke Dip
2 jumbo artichokes
1 baguette (sliced in ¼-inch-thick pieces)
2 packages Boursin cheese
16 oz. whipped cream cheese
16 oz. grated Gruyère cheese
½ cup oven-roasted tomatoes (chopped)
½ cup sautéed spinach (chopped)
To make the artichoke bowls, cut off the stems to create a level base. Using a serrated knife, cut about ¾ inch off the top of the artichokes. Bring a pot of heavily salted water to a boil and poach artichokes for 35-40 minutes, or until the leaves pluck free with little resistance. Once cooked through, remove from water and place in ice bath until ready to serve.
For the dip, combine cheeses in a large mixing bowl and blend with electric mixer until evenly combined. Using a wooden spoon or spatula, fold in tomato and spinach. Place cheese mixture in a medium sauce pot and heat at very low temperature, stirring frequently. Do not scorch the cheese.
To serve, remove the center leaf of the artichoke and gently scrape out the fiber at the bottom until the heart is clean, creating a bowl. Heat artichokes in the microwave for 90 seconds. Place on serving dish and fill with heated cheese dip. Surround with toasted baguette slices and serve.