Ingredients:
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped
4 ounces cream cheese
1/4 cup parmesan cheese, grated
1 tablespoon lemon juice
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 green onions , sliced
1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 whole artichokes
Directions:
Cut off the stem of the artichokes, then take off the tips with scissors. Place 1 cup of water and a steamer basket into your pressure cooker. Pressure cook on high for 10 minutes. Quick release and let cool. (If using stovetop, steam for 20-30 minutes covered).
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth. Refrigerate until ready to use.
Scoop out the middle of the artichoke. Peel off the first 2-3 layers of leaves. Stuff dip into artichoke for center piece, then scoop 1 teaspoon dip onto remaining leaves and display around base of the center.
If desired, drizzle with butter and lemon juice.
Enjoy!