Spinach artichoke dip with fresh artichokes

Pull the fibrous outer leaves off the artichokes by hand, cut off the rest with a chef's knife, then pare away the green around the heart with a paring knife, working from the stem end.

Scoop out the fibrous choke with a spoon and hold the hearts in water with lemon juice.

Poach the four hearts in boiling, liberally salted water at a full simmer for 6 to 8 minutes, until a cake tester goes in with little resistance and they are tender with a little bite.

Chop into small, chunky pieces.

Heat a large Dutch oven over high heat with 2 tbsp olive oil; add 500 g fresh spinach and 1 tsp salt and cook just until wilted, not slimy.

Squeeze the spinach between paper towels to remove the water, then run a knife through it four or five times.

In a food processor combine 225 g cream cheese, 110 g mayonnaise, 110 g sour cream, 65 g shallot, about two garlic cloves, 40 g grated Parmesan, 2 g salt, 2 g black pepper, 3 g chili flake, 10 g lemon juice and part of the grated pepper jack and smoked gouda; process 15 to 20 seconds.

Add the well-drained spinach and pulse briefly, then the artichokes and pulse gently; finish mixing by hand with a rubber spatula to keep the texture.

Spread into a metal 8x8 brownie pan, which heats faster than ceramic ramekins and browns the edges, and top with the rest of the cheese blend.

Bake in a 450 degree oven for 15 minutes, until melty, bubbly and browned at the sides; rest a few minutes.

For rye baguettes to dip: mix the dough on high speed about 6 minutes, rise in a bowl about two hours, divide into two pieces, shape as baguettes and proof in a couche; toast slices to serve.