Active Time
20 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 3 Cups
Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham; Food Styling: Marian Cooper Cairns

How to Make It

Step 1

Drain artichokes well, squeezing lightly to release excess moisture. Melt butter in a large skillet over medium-high. Add artichokes; cook, stirring occasionally, until hot, about 3 minutes. Stir in garlic, and remove from heat. Let stand until cool, about 20 minutes.

Step 2

Process spinach and scallions in a food processor, stopping to scrape sides as necessary, until finely chopped. Transfer to a medium bowl. Process artichoke mixture, Parmesan, and pecans until finely chopped. Add artichoke-Parmesan mixture, oil, zest, and juice to spinach mixture in bowl; stir until well combined. Stir in salt and pepper. Cover and chill at least 2 hours or up to 2 days. Serve with flatbreads and crudités.