Today, 12 Messidor, we celebrate the artichoke! We’re flashing back to the 90’s (Gregorian) and making some artichoke dip with swiss chard instead of spinach. We celebrated chard on 6 Germinal, but right now chard is going gangbusters in our garden. I used Pioneer Woman‘s recipe as a base, but switched a few things around. Check out these lovely pictures of flowering artichokes.

Chard and Artichoke Dip 

1 stick of butter (divided)

5 cloves of garlic

1 large bunch of chard, middle stem removed and leaves sliced

2 14 oz cans of artichoke hearts, quartered

3 tbs flour

1 1/2 cup milk

8 oz of cream cheese

1/2 cup grated pepper jack cheese

1/2 cup grated Parmesan

salt and pepper to taste

pita chips

First, in a large pan, melt three tablespoons of butter. Add the garlic and saute for a minute or two. Then, add the chard and cook until wilted. Remove the chard and garlic to a strainer placed above a bowl. Heat the oven to 350.

Then, in the same pan, melt two more tablespoons of butter. Add the quartered artichoke hearts and cook for a few minutes. Remove and place in the same strainer as the chard. In the same pan, add the rest of the butter. When it has melted, add the three tablespoons of flour – you’re making a bechamel sauce. Whisk until the flour is fully incorporated in the butter and has cooked for a minute or two. Then, add the milk a few teaspoons at a time, mixing after each addition. Then, add the cream cheese. Mix until fully incorporated. Add the pepper jack and salt and pepper. Mix in the strained chard, garlic and artichoke hearts. Pour the mixture into a 9-inch oven-proof dish. Sprinkle the grated Parmesan on top and cook for about 15 minutes – until the dip is bubbling hot. Enjoy!