Steps

• 1

  Start the Traeger and set grill to 450°. Preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Cut the stem and top third off of each artichoke. Stuff garlic in the middle and between some of the leaves. Drizzle with olive oil, lemon juice and salt.

• 3

  Place artichokes directly on the grill grate and roast for 45 to 60 minutes.

  450 ˚F / 232 ˚C

  01:00

• 4

  Once artichokes have cooked through and have softened, remove from grill and lower grill temperature to 350 degrees F. Let artichokes cool.

  350 ˚F / 177 ˚C

• 5

  Next remove the artichoke hearts. Peel back and discard leaves. Using a spoon, scrape out the furry top of the heart and discard as well. Remaining will be the heart of the artichoke. Cut into small pieces and reserve.

• 6

  Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels.

• 7

  Melt butter in a large pan over medium heat and sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds.

• 8

  Add spinach, artichoke hearts, cream cheese, cream, salt and pepper. Cook, stirring, until warmed through and slightly reduce 8-10 minutes. Fold in mozzarella and Parmesan and place in an oven proof baking dish.

• 9

  Place baking dish in grill and warm until all the cheese has melted. Stir and top with more grated parmesan cheese.

• 10

  When ready to eat, remove from grill and serve with cut pieces of bread, crackers or pita chips. Enjoy!