Food My Muse

0 Roast the Garlic, Shallots, and Jalapeños (Do This First): Preheat the oven to 375°F. Slice the top off the garlic head and trim the tops of the shallots. Place the garlic and shallots cut side up in a garlic roaster, drizzle with olive oil, and cover with the lid. Cut the jalapeños in half and seed it. Place the jalapeño halves cut side down on a sheet pan. Set the garlic roaster on the same pan and roast for 60 minutes, removing the jalapeños after 25 minutes and setting them aside.
1 Cook the Artichoke: Bring a large pot of water to a simmer. While the water heats, trim the artichoke stem nearly flush so it stands upright. Cut about 2 inches off the top and trim the thorny tips from the leaves. Cut the lemon in half, squeeze the juice into the simmering water, then add both lemon halves to the pot. Add the artichoke, cut side down, and cover. Simmer for 30-45 minutes until very tender.
2 Prepare the Dip: While the artichoke cooks, squeeze out the roasted garlic and roasted shallots into a food processor. Add the roasted jalapeños, cream cheese, sour cream, Japanese mayo, honey, white pepper, onion powder, garlic powder, salt, marinated artichokes well as the reserved artichoke brine, parsley, chives, and green onions. Process until completely smooth. Transfer to a container and chill for at least 30 minutes.
3 Prep the Artichoke: Remove the cooked artichoke from the pot and immediately submerge it in cold water. Drain well and dry thoroughly. Using a spoon, remove some inner leaves to create a cavity for the dip, reserving those leaves for dipping. Fully remove and discard the fuzzy choke from the center.
4 Assemble and Serve: Spoon the chilled dip into the center of the artichoke. Drizzle lightly with olive oil and sprinkle with extra chives. Serve with the reserved artichoke leaves and chips.