4 lg artichokes
2 tbsp olive oil
1 tsp lemon juice
1 clove garlic, minced
2 tbsp melted butter
½ small white onion, chopped
1 bunch spinach, washed, stemmed and chopped
1 8 oz package cream cheese
½ C heavy cream
1 C mozzarella, grated
¼ C Parmesan, grated fine
½ tsp Smoked Paprika
fresh ground pepper & salt to taste
Start the Traeger on smoke with lid open 4-5 minutes. Set grill to HIGH and preheat with lid closed for 10-15 minutes.
Prepare artichokes by cutting in half lengthwise. In a small dish, combine garlic and oil, brush over artichoke halves and drizzle with lemon juice and a dash of salt.
Put artichokes directly on the grill grate, flat side down for 40-60 minutes.
Once artichokes are soft, remove and lower temp to 350. Set artichokes aside and allow to cool.
Remove artichoke leaves and scoop out fuzzy core with a spoon. Cut remaining artichoke hearts into small pieces.
Heat butter in a fry pan over medium heat. Saute onions until soft, add spinach and cook to wilted. Add cream cheese, cream, salt and pepper. Cook, stirring until melted. Stir in artichoke hearts until combined and heated through, about 5 mins, remove from heat. Fold in cheeses and stir to combine. Place mixture in oven safe dishes (like our favorite Lodge cast iron individual rounds).
Place baking dishes on grill and warm, lid closed until all cheese has melted. Stir once and top with additional sprinkling of Parmesan & Paprika. Continue cooking another 30 minutes or until top is golden. Serve hot with crackers, chips or flat bread triangles.
Adapted from www.traegergrills.com/recipes