Moonwood Artichoke Spread

Ingredients

• 2 large whole heads garlic, outermost papery skin removed and top third of heads sliced off
• ⅓ cup extra-virgin olive oil
• 2 9- to 12-ounce {=amount1|package|packages} frozen artichoke hearts, thawed and pat dried
• Kosher salt and freshly ground black pepper
• 3 medium shallots, minced
• 1 8-ounce {=amount1|container|containers} whipped cream cheese, at room temperature
• ½ cup mayonnaise
• ½ cup finely grated Parmesan cheese
• 2 teaspoons chopped fresh thyme
• 1.5 tablespoons fresh lemon juice, plus more as needed
• pinch cayenne pepper
• ½ cup minced chives
• Pita chips, chips, breadsticks, or sliced kohlrabi for dipping

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. On the baking sheet drizzle each garlic head with 1 tablespoon of the olive oil, and tightly wrap them in foil. Roast for 20 minutes.
3. In a large bowl, toss the artichokes with 1½ tablespoons of the olive oil, ½ teaspoon salt, and pepper to taste. Add them to the baking sheet with the garlic and roast until browned at the edges, about 25 minutes, stirring once. Let cool, chop them finely, and set aside. When the garlic is cool, remove the foil and squeeze out the cloves into a small bowl.
4. In a skillet over medium heat, warm the remaining oil. Add the shallots and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Scrape into a large bowl and let cool. Fold in the artichokes, garlic, cream cheese, mayonnaise, Parmesan, thyme, lemon juice, cayenne, 1¼ teaspoons salt. and ¾ teaspoon black pepper. Refrigerate for 1 hour. Stir in the chives, then serve with pita chips.