SPINACH DIP STUFFED ARTICHOKES
Provided by Food Network Kitchen
Categories appetizer
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
- Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
- Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
- Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
- Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.
SPINACH & ARTICHOKE STUFFED ROLLED BREAD
I just watch Rachael make this and it looks easy and yummy! I can't wait to make it! Note: I have noted that the artichoke, spinach and pizza dough are 8 ounce sizes. Use whatever size you have available.
Provided by Ethans Mom
Categories Lunch/Snacks
Time 33m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
- Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
- Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
- Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top.
- Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 168.4, Fat 11.6, SaturatedFat 6.2, Cholesterol 22.8, Sodium 348.9, Carbohydrate 6.1, Fiber 3.2, Sugar 0.7, Protein 11.9
SPINACH-STUFFED ARTICHOKE HEARTS
Make and share this Spinach-Stuffed Artichoke Hearts recipe from Food.com.
Provided by Justmez2
Categories Spinach
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Thaw and squeeze out spinach.
- Sauté onion in butter for about five minutes.
- Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
- Spoon into artichoke bottoms.
- Sprinkle with Parmesan cheese.
- Put in baking dish with a little water and bake for 30 minutes at 350 degrees.
Nutrition Facts : Calories 219, Fat 13.6, SaturatedFat 8.3, Cholesterol 30, Sodium 470.8, Carbohydrate 19.7, Fiber 9.5, Sugar 1.1, Protein 9.9
SPINACH-ARTICHOKE STUFFED MUSHROOMS
Spinach Artichoke Stuffed Mushrooms are easy to prepare & can be made days in advance. They are low carb, gluten-free, and delicious.
Provided by Funny Love Blog
Categories Keto Vegetarian Low-Carb Pescatarian Date Night Comfort Food Nut-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Game Day Christmas Entertaining Fall Winter Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Oven
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grate the Monterey Jack Cheese (1 cup). Grate the Parmesan Cheese (1 cup).
- Grate the Garlic (1 clove).
- Thaw the Frozen Spinach (10 ounce). Drain by putting it in to a kitchen towel, then squeezing it.
- If using jarred Artichoke Hearts (1 cup), drain the artichokes fully.
- Chop the Artichoke Hearts.
- Add the Cream Cheese (1 package), spinach, and chopped artichokes to a bowl and stir to combine.
- Add in the Garlic and Monterey Jack Cheese. Add salt and pepper, then mix well to create the filling. You'll use the Parmesan cheese later.
- Clean the Portobello Mushroom (12) and take out the stems.
- Bake the portobello mushrooms, with the tops up on baking sheet with a rack on it for about 15 minutes. They should be beginning to slump but aren't fully cooked.
- Flip the portobello mushrooms (12) over, fill each mushroom with some of the filling. Sprinkle parmesan cheese (1 cup) on top and put back in the oven at 425 degrees F (220 degrees C). Season with Salt (to taste) and Ground Black Pepper (to taste).
- When done, the mushrooms can be served immediately, or set aside to cool and then stored.
Nutrition Facts : Calories 14 calories, Protein 0.8 g, Fat 1.0 g, Carbohydrate 0.4 g, Sugar 0.1 g, Sodium 47.7 mg, SaturatedFat 0.6 g, TransFat 0.0 g, Cholesterol 2.9 mg, Fiber 0.1 g, UnsaturatedFat 0.3 g
SPINACH AND ARTICHOKE STUFFED SHELLS
Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
- Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
- Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
- Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
ARTICHOKE HEART-SPINACH-MUSHROOM SAUTE
Make and share this Artichoke Heart-Spinach-Mushroom Saute recipe from Food.com.
Provided by leeannthill
Categories Artichoke
Time 20m
Yield 1 1/2-2 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic, shallot and mushrooms in oil until mushrooms are browned. Add artichoke hearts, pepper and seasoning; saute for 3-5 minutes. Add spinach; saute and stir until wilted. Serve hot.
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS
Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
- In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
- Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
- In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
- In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
- Serve chicken with sauce.
Nutrition Facts : Calories 900, Carbohydrate 42 g, Cholesterol 275 mg, Fat 9, Fiber 5 g, Protein 57 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 4 g, TransFat 1 g
STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
SPINACH ARTICHOKE-STUFFED TOMATOES
These are sure to be a delicious addition to any buffet table. They are so wonderful and will impress everyone at how fancy they are. -Amy Gaisford, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt., Cut a thin slice off the top and bottom of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese., Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.
Nutrition Facts :
SPINACH STUFFED ARTICHOKE BOTTOMS
Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.
Provided by hungerbuster
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
- Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
- Spinach Sauté:.
- Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
- Gratin Sauce:.
- Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
- Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.
Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1
SPINACH ARTICHOKE STUFFED POTATOES
This is another wonderful recipe from The Enchanted Kitchen column of SageWoman Magazine. Potatoes are the quintessential earth element food and a perfect winter meal. This is a meal sized version of the wonderful dip we all know and love. A great pantry dinner if you use frozen spinach.
Provided by Kanzeda
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
- Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
- Add the remaining ingredients except the parmesan cheese and stir well.
- Mound the filling back into the potato shells and place them in a shallow baking dish.
- Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.
Nutrition Facts : Calories 740.8, Fat 29.9, SaturatedFat 9, Cholesterol 38.9, Sodium 1062.9, Carbohydrate 106.2, Fiber 15.9, Sugar 10.6, Protein 18.8
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