- 5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
- 5 lemons
- 2 cups tightly packed baby spinach
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped shallot
- 1 garlic clove, finely chopped
- 3/4 cup part-skim ricotta cheese
- 1/4 teaspoon coarse salt
- 1/8 teaspoon cayenne pepper
- Freshly ground pepper
- 1/3 cup plus 2 tablespoons shredded part-skim mozzarella
- 1 tablespoon shredded Parmesan cheese
- 1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted
- Preheat oven to 350 degrees. Place artichokes in a large stockpot; cover with water by 3 inches. Halve 4 lemons; squeeze juice into water, and add rinds. Bring to a boil. Cover; cook 20 minutes. Transfer artichokes to a wire rack set over a rimmed baking sheet; let drain upside down. Let cool completely. Remove leaves, reserving 3 cups. For each artichoke, trim inner part to the heart; scrape out fuzzy choke, and discard, reserving heart.
- Put spinach into a steamer basket set over boiling water. Cook until wilted, about 2 minutes. Let cool. Squeeze out water, and coarsely chop spinach.
- Pulse artichoke hearts, the finely grated zest and juice of remaining lemon, the mayonnaise, shallot, garlic, ricotta, salt, and cayenne in a food processor until combined; season with pepper. Transfer to an ovenproof dish. Stir in spinach and 1/3 cup plus 1 tablespoon mozzarella. Sprinkle with Parmesan and the remaining tablespoon mozzarella.
- Heat dip in oven 10 minutes. Remove from oven. Preheat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve dip with artichoke leaves and toasted baguette.
On "Mad Hungry with Lucinda Scala Quinn," Lucinda used 6 artichokes instead of 5 to make the dip.