Artichoke And Spinach Gratin Food

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

ARTICHOKE AND SPINACH GRATIN

Steps:

• In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
• Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups.
• Heat oven to 375 degrees.
• Butter a gratin dish with 1 tablespoon of butter. Set aside.
• In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside.
• To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, leek crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs.
• Bake for 30 minutes. Serve warm.

SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

ARTICHOKES AU GRATIN

Steps:

• Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

SPINACH ARTICHOKE GRATIN

Steps:

• Preheat oven to 375 degrees.
• Spray a 1 1/2 quart baking dish with cooking oil spray.
• In a food processor or blender, process cottage cheese, egg substitute, 3 Tablespoons parmesan, lemon juice, pepper and nutmeg until smooth Squeeze moisture from spinach.
• In a large bowl, combine spinach, cottage cheese mixture, and green onions.
• Spread half in baking dish.
• Cut artichoke hearts in half and pat dry with paper towels.
• Place in a single layer on spinach misture.
• Sprinkle with 2 Tablespoons parmesan.
• Cover with remaining spinach mixture.
• Bake uncovered for 25 minutes.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

SPINACH AND ARTICHOKES AU GRATIN

Steps:

• Place artichoke hearts in a shallow 1 1/2-quart casserole. Squeeze moisture from spinach; arrange spinach on artichokes.
• In small bowl of electric mixer, beat cream cheese and butter until smooth; gradually beat in milk. Spread over spinach.
• Sprinkle with pepper and Parmesan cheese.
• Bake uncovered at 375°F for 40 minutes.

SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA

Steps:

• Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
• Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
• Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
• While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
• Bake on a baking sheet 45 minutes or until brown and bubbly on top.

ARTICHOKE SPINACH DIP - SLIMMED

Steps:

• Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
• In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
• Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.
• Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.
• Serving suggestion: Strips of yellow or red bell pepper, and endive

POTATO AND ARTICHOKE GRATIN

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.

ARTICHOKE AND SPINACH AU GRATIN

Steps:

• Preheat oven to 350°F.
• SPINACH FILLING:.
• Squeeze out as much liquid as possible from the spinach and coarsely chop.
• Saute onion, water, and butter until onion is lightly browned, about 5 minutes.
• Remove from heat and mix 2 tbl flour with onion, then smoothly stir in 1 cup broth and 1/4 cup whipping cream or half and half (light cream).
• Season with nutmeg. Stir over high heat until boiling, about 2 minutes.
• Add spinach, mix well, and season to taste with salt and pepper.
• Use hot or cold.
• ARTICHOKES:.
• Combine thyme, coriander, basil, peppercorns, artichoke hearts and enough water to cover and simmer until thawed, about 10 minutes.
• Drain.
• Place artichokes in a shallow 8 or 9" wide casserole.
• Cover with spinach filling and sprinkle with cheese.
• Bake at 350°F until cheese is lightly browned about 35 minutes.

SPINACH & ARTICHOKE HEART GRATIN

Steps:

• Mash lightly artichoke hearts and line bottom of ovenproof baking dish. Blend cream cheese, butter and milk until creamy. Add spinach gently with fork. Spoon over artichoke hearts and sprinkle with parmesan cheese. Cover with a lid or tin foil and bake 30 minutes in a 350 oven. Remove foil and bake another 10 minutes.

ARTICHOKE GRATIN - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 450 degrees F.
• Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
• Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.