Preparation

• In a pot with plenty of cold water, submerge the alcachofas, add the lemon slices, and bring to a boil over high heat. Reduce the heat and continue cooking until the artichokes are well cooked, meaning that when you carefully pull one of the leaves, it detaches easily.
• Drain the artichokes and let them cool slightly.
• Using a spoon, scrape the meat from the artichoke leaves to collect the pulp.
• Clean the artichoke bottoms as well, chop them finely, and mix them with the rest of the collected meat.
• Set the artichoke mixture aside.
• Preheat your oven to 400°F (200°C).
• Heat a skillet with a little oil, add the onion, and cook over low heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes; if it starts to brown, add a little water to lower the temperature.
• Mix the artichoke meat with the cooked onion.
• Add the rest of the ingredients: heavy cream, mustard, queso mantecoso, and parmesan cheese. Season with salt and pepper and stir everything together well.
• Transfer the mixture to oven-safe dishes, using either one large dish or several small ones, and bake for 15 minutes or until the top is lightly browned.
• Serve your artichoke dip immediately with crackers or toast and enjoy! ¡A disfrutar!