Instructions

• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
• Thread the artichoke hearts onto skewers and then lightly brush the artichokes with oil and season with salt and pepper. Grill over direct heat, with the lid closed, until golden brown, about 6 minutes, turning once. Remove from the grill and allow to cool slightly. Coarsely chop the artichoke hearts.
• In a 30 centimetre cast-iron skillet over medium heat on the stove, warm 50 millilitres of oil. Add the onion, shallots and garlic. Then add the spinach and artichoke hearts. Remove from the heat. Add the cream, sour cream and 110 grams of the cheese. Season to taste with salt and pepper and mix well. Top with the remaining 2 tablespoons of cheese. Place the skillet over indirect medium heat, close the lid and cook until the dip is heated through, 20 to 25 minutes.
  In a 30 centimetre cast-iron skillet over medium heat on the stove, warm 50 millilitres of oil. Add the onion, shallots and garlic. Then add the spinach and artichoke hearts. Remove from the heat. Add the cream, sour cream and 110 grams of the cheese. Season to taste with salt and pepper and mix well. Top with the remaining 2 tablespoons of cheese. Place the skillet over medium heat, close the lid and cook until the dip is heated through, 20 to 25 minutes.

  Related Grill Skills

  Chopping an Onion

  Mincing Garlic
• Brush the pita with oil and season with salt and pepper. Grill briefly over direct heat to warm them, 1 to 2 minutes. Cut into wedges.
• Garnish the dip with chopped fresh tomato, if desired. Serve with the pita wedges.