Lemony Artichoke Dip
Puree two cans artichoke hearts (rinsed and drained), 4 oz cream cheese, zest and juice of 1 lemon, and 1 can chickpeas (rinsed and drained). Season with pepper.
Steamed ’Chokes & Mustard Sauce
Steam 4 trimmed artichokes upsidedown in ½ inch of water for 20 minutes; fip over and steam for 20 more. Add more water if necessary. For the dip, combine 1 Tbsp honey mustard, ¼ cup sour cream, 1 tsp white balsamic vinegar, and a pinch of dried tarragon. Season to taste.
Drain 2 boxes thawed frozen artichoke hearts on paper towels; sprinkle with ½ tsp salt. Heat 1 Tbsp olive oil in a skillet. Add 1 sliced onion and 4 sliced portobello mushrooms; sauté about 10 minutes. Add 2 minced cloves of garlic and 1 bunch chopped green onion; cook 2 minutes; remove from heat. Stir in artichokes, ½ Tbsp mild chili powder, and 1½ cups Monterey jack cheese. Pour 1 cup enchilada sauce in a baking dish. Fill 8 corn tortillas with the artichoke mixture. Place seam-side down in dish. Pour 1 cup enchilada sauce on top; sprinkle with ½ cup cheese. Bake at 350°F about 25 minutes.