Artichoke Dip

(Makes 4-6 Servings)


  • 1 can (4 oz.) Geisha┬« Mushrooms, drained
  • 1 can (8 oz.) Geisha┬« Water Chestnuts Sliced, drained
  • 1 Large California artichokes
  • 5 ounces cream cheese softened
  • 1 Tsp. lemon juice
  • 1/3 Tsp. garlic salt
  • 2 Tbsp Parsley, chopped


  1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold.
  2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 30 to 35 minutes. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill.
  3. For the dipping, minced Mushrooms and Water Chestnuts, and mix cream cheese, lemon juice, garlic salt and parsley.