This dip is a mix of cream cheese, sour cream, marinated artichoke hearts, garlic, parmesan cheese, mozzarella cheese and herbs. Stir all of the ingredients together and spread the mixture into a baking dish or oven safe skillet. Add a layer of mozzarella cheese over the top.

One story relates that when American soldiers returned from the front after the Second World War, they wanted to find some flavors which they had become accustomed to in Europe, including spinach, artichokes, but also garlic, lemon, Parmesan, olive oil and even crusty bread.

Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish; top with mozzarella cheese.

1950s Classic artichoke dip has been a staple in American cuisine since its debut in the 1950s when finger foods and chips-and-dip were all the rage.

First, they're loaded with potassium, a mineral that helps maintain normal heart rhythm and controls blood pressure. Artichokes also contain powerful phytonutrients and antioxidants that may lower LDL (bad) cholesterol levels, reduce the risk of stroke and cardiovascular disease and boost the body's immune system.

Artichokes have a distinct, slightly nutty flavor. They're also quite earthy, with a slight bitterness. Some people compare the taste of artichokes to that of Brussels sprouts or asparagus. Personally, I find the texture and flavor to be similar to bamboo shoots.

Artichoke, more correctly known as globe artichoke, is a thistle-like plant grown for the edible blossom bud. It is one of only a few vegetable plants grown in North America as a perennial, with new growth arising from the roots annually.

Historians believe that artichokes were cultivated by North African Moors beginning about 800 A.D., and that the Saracens, another Arab group, introduced artichokes to Italy. This may explain how the Arabic al-qarshuf - meaning "thistle" - became articiocco in Italian and eventually "artichoke" in English.

May boost your vegetable intake Spinach (both fresh and frozen) is a good source of fiber, several B vitamins, and vitamins A, C, E, K. It also contains minerals like iron, magnesium, calcium, manganese, potassium, and copper ( 7 , 8 ). If you add artichokes, you'll get extra fiber, folate, and vitamins C and K ( 9 ).

In Italy and the rest of the Mediterranean region where they grew wild, artichokes were considered both a delicacy and an aphrodisiac and were a favorite among ancient Romans and Greeks. Centuries later, Catherine de' Medici brought the artichoke to France, where it quickly gained favor.

Artichokes are a great source of fiber, which can help keep your digestive system healthy by promoting friendly gut bacteria, reducing your risk of certain bowel cancers, and alleviating constipation and diarrhea ( 20 , 21 ). Artichokes contain inulin, a type of fiber which acts as a prebiotic ( 22 ).

Artichoke is also commonly consumed as a food. It contains chemicals that can reduce nausea and vomiting, spasms, and gas. These chemicals have also been shown to lower cholesterol and protect the liver. People commonly use artichoke for indigestion and high levels of cholesterol or other fats in the blood.

Artichokes are a great source of fiber, which can help keep your digestive system healthy by promoting friendly gut bacteria, reducing your risk of certain bowel cancers, and alleviating constipation and diarrhea ( 20 , 21 ). Artichokes contain inulin, a type of fiber which acts as a prebiotic ( 22 ).