This is the poster child for spring vegetables with artichokes, baby spinach and grape tomatoes! It’s similar to the popular artichoke and spinach dip that everyone seems to love, but not quite as indulgent.
The creamy sauce is made by pureeing artichoke hearts with milk, scallions, garlic and basil, then adding Parmesan cheese and lemon zest. Lemon is a natural compliment for artichokes and goes far in brightening up the distinct flavors. Grape tomatoes give it a sweet, acidic pop and spinach adds a green earthiness along with both dried and fresh basil.
If I had to chose one vegetable to eat everyday for the rest of my life it would be the grape tomato. How about you? Without fail they will show up time and time again in my recipes especially during the spring and summer. If you’ve grown them you can understand why — one plant can produce hundreds of these sweet little orbs — and I grow many. Thank-you Mother Nature.