2 (14-ounce) cans artichokes, drained well

1/4 cup smoked olive oil

Salt and pepper

3 tablespoons chopped garlic

2 shallots, minced

1 yellow onion, diced

2 pounds chopped fresh spinach

1 cup mayonnaise

2 cups sour cream

1 1/2 grated Parmesan cheese, divided use

1 cup heavy whipping cream

1 tablespoon cumin

1 tablespoon coriander

Toasted pita chips for serving


Preheat oven to 350 degrees. Toss the artichokes in a bit of the oil and season with salt and pepper. Grill over medium-high heat for 6 minutes, turning once. Meanwhile, in a heavy-bottomed pan, heat the rest of the oil over medium heat and saute the garlic, shallots and onions together. Wash fresh spinach and spin in salad spinner or pat dry with paper towels. Fold in spinach, mayo, sour cream, 1 cup parmesan cheese and whipping cream. Slowly heat and add seasonings. Rough chop the artichokes and fold in. Top with rest of the cheese and bake for 13 minutes. Serve with toasted pita chips.

Bryan Breland is the in-house for Coastal Cupboard in Mount Pleasant. A native of southern California, he has worked in the kitchens of the Sage Room in Hilton Head, Caviar & Bananas in Charleston and Huck's Lowcountry Table on the Isle of Palms. He also managed a Piggly Wiggly grocery store.