Thick, creamy, spicy, garlicky, packed with flavor and full of artichokes. What more could you ask for? So, after making this recipe far too many times, I've come up with quite a few notes about it:

+ Use the shredded cheese of your choice. I generally use a creamy white cheddar, but I have had success with many other cheeses.
+ You can use canned green chiles, but in my experience, the canned varieties tend to taste tinny. If you'll be roasting at home, you'll need 3-4 large fresh chiles placed over an open flame or under the broiler.
+ 4 ounces of green chiles provides just enough kick. You'll want to keep in mind that canned chiles are generally more mild. The best way to be certain you're not making it too spicy or too mild is to taste as you're going along. I love enough spice to kick your socks off, so I go for an entire cup (8 ounces) of freshly roasted chopped green chiles!