SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodKITCHEN EQUIPMENT:OXO Good Grips Container: http://amzn.to/1pJbVjjMini Carafe: http://amzn.to/1s2x7AJMini Glass Pitcher: http://amzn.to/1sbWpf8Induction Stove Top: http://amzn.to/1kZnP7fAll Clad Sauce Pot: http://amzn.to/1qSiGltBoos Maple Cutting Board: http://amzn.to/1Iw6tKHAll-Clad Mixing Bowls: http://amzn.to/1Hz2jAOMarble Slab: http://amzn.to/1NfP5JgPorcelain Dish: http://amzn.to/1LXS8WiINGREDIENTS:-Dip:3 globe artichokes1/2 lb baby spinach, blanched & pressed3 tbsp butter1 tbsp flour3-4 tbsp grated parmesan cheese3-4 tbsp diced english white cheddar2 cups whole milk2 tbsp cream cheese1 tsp garlic powder1 tsp onion powdersalt & pepper to taste-Bread1 medium soft baguette1 tbsp chopped rosemary1 tbsp chopped thyme1 tbsp grated parmesan cheese1 tbsp olive oilsalt & pepper to taste