Antoni Porowski’s Cheesy Lemon-Rosemary Artichoke Dip Recipe
No, you’re crying.
Anyone who has watched the new iteration of Queer Eye on Netflix, knows that while it’s filled with fun, fabulous moments, the show’s strength comes from the immense heart and depth of the show’s hosts.
Even the most ardent skeptics will be drawn in by the unwavering, unconditional love, support, and sometimes even tough love, shown to the show’s “Heroes” by the hosts, better known as the “Fab Five.”
Well edited it may be, unlike many popular reality series, it never comes off as fake or manufactured. That, combined with the fascinating, alluring, distinct personalities of Bobby Berk, Karamo Brown, Tan France, Jonathan Van Ness, and Antoni Porowski (six, if you count Bruley), is why the the “More Than A Makeover” show that launched February 2018 is such a seemingly-overnight mind-blowing success. And why, in such a staggeringly short period of time, the entirely out, gay cast is already known by first name only.
While we not-so-patiently patiently wait for November 1st, when the show returns to Netflix for a special season, Queer Eye: We’re in Japan! (The fifth season, shot in Philadelphia, will likely premiere in the new year), we’ve got Antoni’s new cookbook, Antoni in the Kitchen, co-authored by Mindy Fox, to celebrate.
Like the show, the cookbook is deeply personal. Equally part memoir, part recipe collection, it’s Antoni’s innate charm, sweetness, and unequivocal love of food distilled onto paper.
He shares stories of his Polish upbringing in Montreal, how he began hosting dinner parties at the age of 14, and when in 2006, he worked at Chef Chuck Hughes’ new restaurant, Garde Manger.
It’s easy to navigate, with just seven categories: Apps and Snacks; Greens, Veg, and Other Sides; Soups and Stews; Pasta and Rice; Weeknight Healthyish; Animal; and Bakes.
And the recipes are pure Antoni – Ricotta with Pickled Wild Mushrooms, Toasted Hazelnuts & Honey; Asparagus with Oozy Eggs; Rainy Day Grilled Cheese with Prosciutto & Easy Tomato Bisque; Farro Bowl with Sweet Potatoes, Arugula & Chicken – healthy without being restrictive, layered yet not complicated, vegetable forward but not all salads and sides; and always, without a doubt, loving and celebratory.
While the pages are filled with phenomenal photos of him as well as the dishes (His good looks are no doubt what also caught the attention of millions. At press time, his Insta account @antoni clocked in at 4 million followers), the copy, like Antoni, is so damn engaging. The intros to the recipes are as compelling as the dishes themselves. The prelude to Peanut Butter & Nutella Balls begins, “I’m not gonna dance around this: Most of my late teens and twenties were spent high.” For Five-Onion Soup with Crispy Shallots, he writes, “Caramelized roasted onions blitzed with heavy cream is the soup equivalent of my spirit animal.” And he prefaces the recipe for Cheesy Lemon-Rosemary Artichoke Dip with the acknowledgment that you may be devouring it alone on your couch: “No judgment.”
It’s the next best thing to Antoni actually being in your kitchen.
At press time, it had reached Number Two on the New York Times Bestseller List (My prediction: By the time he appears in Toronto next month, it will have nabbed the top spot).
The next best thing? One of his recipes. Cheesy Lemon-Rosemary Dip, to be exact. Whether you’re having a night in with friends, heading out to a potluck, or bingeing on a certain Netflix show, it’s the perfect dish - impressive but unfussy. The kind of dish that brings people together and makes them feel unbelievably happy.
Just like a certain food and wine expert we know.
Cheesy Lemon-Rosemary Artichoke Dip
MAKES 4 CUPS; SERVES 8
Decadent, flavorful, and perfect for anything from kettle chips or baguette to spears of endive (or your finger), this simple dip is a great gateway drug to a food coma. Using high-quality cheeses will make it memorable for your guests (or you alone on your couch — no judgment).
TIP: For the best taste and texture, go for artichokes marinated in oil (over the water-packed canned ones), in a jar or from the supermarket salad bar.
3 (6 ½ -ounce) jars marinated artichokes, drained, coarsely chopped or quartered if whole
1 (8-ounce) package cream cheese, softened
6 ounces Gruyère, grated (1 ½ cups)
4 ounces aged sharp white cheddar (such as Cabot clothbound), grated (1 cup)
1 cup (8 ounces) full-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary
¼ teaspoon freshly ground black pepper
Toasted baguette slices, crudités, and/or your favorite crackers or chips for serving
Heat the oven to 400ºF, with a rack in the middle.
Combine all the dip ingredients in a large bowl and stir until smooth. Transfer to an 8-inch square baking dish, a 7- to 8-inch ovenproof skillet, or a 2-quart gratin dish.
Bake until the dip is bubbly and light golden brown on top, 22 to 25 minutes. Let cool for 7 to 10 minutes before serving. (I’ve burned my mouth more times than I care to admit.) Serve with toasted baguette slices, crudités, and/or crackers or chips.
Cheesy Lemon-Rosemary Artichoke Dip is excerpted from ATONI IN THE KITCHEN © 2019 by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.