Aside from all those people in California, we wonder how many Americans actually eat artichokes in any form other than artichoke dip? Preparing and eating the thorny thistle requires so much work — peeling leaves and digging with a spoon in search of a few succulent morsels — no wonder few folks want to tackle artichokes at the table.

        Which is why, years ago, some industrious American probably invented artichoke dip — basically jarred artichoke hearts baked with mayonnaise, cheese and seasonings. It's the indulgent party dip everyone loves, without even thinking about the artichokes.

        The restaurant chain T.G.I. Friday's has made the dish even easier, with its Spinach, Cheese & Artichoke Dip, available in the grocery freezer case. This is the ultimate convenience food — the dip is frozen into individual 4-ounce portions, which can be microwaved in two minutes or less. The Friday's dip tastes good — rich and creamy, with visible pieces of spinach and a subtle touch of roasted garlic. (A squeeze of fresh lemon makes it even better.) And even though you might struggle to taste them, there are artichoke hearts in there.

        The dip is frozen into individual 4-ounce portions, which can be microwaved in two minutes or less. The Friday's dip tastes good — rich and creamy, with visible pieces of spinach and a subtle touch of roasted garlic. (A squeeze of fresh lemon makes it even better.) And even though you might struggle to taste them, there are artichoke hearts in there. They're the 14th ingredient listed on the box, right after annatto extract.

        But of course, you pay for this convenience. Eight 4-ounce portions of Friday's artichoke dip cost $10.99. So maybe you should save this purchase for those special occasions when you don't have the time or energy to stir together mayonnaise, artichoke hearts and cheese, much less peel those thistles.

— Chuck Martin

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