Trim top 2/3 off attichoke, remove stem and trim off some side leaves
Cook artichokes
Cook artichokes in either salted water or chicken broth, at a low boil, covered until a knife inserted in the bottom slides in easily. About 25 minutes
Remove from pot and cool until you can handle them
Remove and discard leaves
MAKE DIP
Scrape out fuzzy choke from top of artichoke heart. Set aside. Refrigerate if your not using them right away
In a large bowk, whisk together mayonnaise, sour cream, lemon juice, worcestershire sauce, siriacha, Cajun seasoning, pepper, heavy cream, celery and green onion, blend well
Add boursin and romanoncheeses and whisk in until blended
Add shredded cheddar and pepper jack and fold in
Cut artichoke hearts into good size cubes and fold in
Add crab, very carefully folding in so as mot to break up lumps
At this point you can either put in a non stick sprayed oven safe casserole and bake at 425 just until hot and melted, about 20 to 25 minutes. Or portion it out into 4 servings and bake at seperate times. Make sure you spray whatever oven dish you use with non stick spray. Also place on foil lined pan before putting in oven. This freezes well before baking. It is also great heated on low in a crockpot for a party. It will serve about 16.
Serve with French bread, crackers, pita bread, celery and firm lettece cups
