Maybe you have the same problem I have. I buy one bunch of green onions, use one of them for a salad, and then am left with 9 green onions that wilt in the vegetable drawer. Finally an answer came to me. They’re just miniature onions! After trimming the bulbs, I tossed them in olive oil, salt, and pepper, and charred them in a cast iron skillet under the broiler for a few minutes. Then puréed ’em to get a green onion jam going.
FYI, this can be a rather clumsy dip recipe because I use two whole artichokes. Have you ever cut up your own artichoke? Talk about a pain in the butt! First, you have to trim the pointy tips. Then you steam it. Once it’s cool enough to handle, you pluck off the leaves one by one and scrape the tiny bit of artichoke off the base of each leaf. Once you get towards the center, the leaves get smaller and this gets more difficult to do (and I end up just tossing these leaves because I have my own putzy limits). Finally you make it to the heart which is a hairy little bugger. You can trim the hair off (or not) and chop the heart into little pieces. Then do the other artichoke. Ha. Or just buy a can of artichoke hearts and save yourself the time. (I highly recommend buying it!)
Toss in some cheese, cayenne, nutmeg, mayo and sour cream and you’ve got it going on. You might say this makes a super bowl of dip.
Ingredients
8 green onions (scallions)
Olive oil, salt, and pepper
2 artichokes, trimmed, steamed, and hearts chopped // Alternatively, a can or jar of artichoke hearts works too!
2 cloves of garlic
1/2 tbsp lemon zest
1/4 cup mayonnaise
1/4 cup sour cream
4 oz cream cheese
1 egg yolk
1/2 oz vodka (optional–if you omit it, you might have to skim some fat off the top after baking)
A few zips of nutmeg ~scant 1/8 tsp
1/4 tsp cayenne pepper
1/4 tsp fine sea salt
4 oz shredded gruyere cheese
2 tbsp grated Parmesan cheese
Process
Turn on broiler and place a cast iron skillet under it to preheat it for 10 minutes.
Trim 8 green onions and toss with extra virgin olive oil, salt, and pepper. Place in heated cast iron skillet and broil (4 inches from burner) until charred, about 8 minutes.
In a food processor combine charred green onions, artichoke hearts, garlic cloves, lemon zest, mayo, sour cream, cream cheese, egg yolk, vodka, nutmeg, cayenne, salt, and gruyere. Process on low until well combined.
Spoon into a 16 oz casserole dish and top with Parmesan. Bake at 400F / 200C for 35 minutes. Should be bubbly and Parmesan golden.
Serve warm with crackers.