OK, OK, it is the New Year and we have to move on. I am going back to the kitchen and try this recipe. I will always remember a Temporary Alternative Duty assignment that brought me back from Yokosuka to San Diego in a year that seemed like 1980. The first night back in the land of the Big PX I did not seek alcohol or carnal pleasure. Well, not exclusively.

I went to the Charthouse Restaurant and grill and spoke anxiously to the mait’r de: “Do you have those great Castro Valley Artichokes with the fresh creamery butter and real bacon bits boiled to perfection?”

There was a pause, then a smile. “Why of course, Sir. Why wouldn’t we?”

America is a pretty amazing place. Think about this one the next time the artichoke Jones is upon you. Sorry about the Truff propaganda but it is good stuff.

– Vic

Spicy Artichoke Dip
Artichoke dip is always a crowd pleaser. Add some TRUFF to kick up the flavor and heat. Serve with pita chips, triscuits or any other cracker of your choice!

INGREDIENTS:
1 8oz. block cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can artichoke hearts, drained (not marinated)
1 small can Ortega green chilis
1 cup grated Parmesan cheese
TRUFF HOT SAUCE
INSTRUCTIONS:
Preheat oven to 350F. Mix ingredients in a large bowl then pour into an oven safe baking dish. Bake for 30-40 minutes or until golden on top. Drizzle with hot sauce. Bon Appétit