West suburban pizzeria shares artichoke dip recipe on Cooking up a Storm

DOWNERS GROVE, Ill. (WLS) -- ABC7 Chicago was Cooking up a Storm with a "mom and pop" pizza place in the west suburbs Thursday.

The family behind the restaurant is making the food fresh, but they're really known for how kind and accommodating they are to families with kids.

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Lantern Pizza is on Ogden Avenue in Downers Grove.

The pizzas are hand-tossed in front of customers.

The kids get dough to play with while it cooks.

Dan Coudreaut is the chef and owner.

He and his daughter, Danielle, who's a manager, joined ABC7.

They made Boursin Artichoke Dip.

Recipe

Ingredients
- 14 oz. can of medium artichoke hearts, rinsed and sliced thin
- 8 oz. pack of cream cheese
- 5.3 oz. box of Boursin cheese
- 5 grams of lemon juice
- Salt and pepper to taste
- 150 grams of sour cream
40 grams of grated parmesan cheese

Procedure
Rinse the artichoke hearts under cool running water for five minutes to remove the brine. Slice each artichoke in half and then into thin slices and set aside.

In a food processer or tabletop mixer with the paddle attachment, blend the cream cheese and boursin cheese until smooth and soft.

Add all the ingredients to a mixing bowl and combine thoroughly with a rubber spatula.

It's great as a dip for crostini, pita chips, focaccia, pretzels or veggie plates. It can also work as a sandwich spread.