Florentine Almond Artichoke Mounds Recipes

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FLORENTINES



Florentines image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h45m

Yield 28 Sandwich Cookies

Number Of Ingredients 8

2 cups sliced almonds, chopped
2 tablespoons all-purpose flour
2 teaspoons grated orange zest
3/4 cup sugar
1/2 cup (1 stick) butter, cut into pieces
1/3 cup whipping cream
2 tablespoons honey
8 ounces bittersweet or semisweet chocolate chips

Steps:

  • Position the rack in the center of the oven and preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
  • Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

FLORENTINE ALMOND ARTICHOKE MOUNDS



Florentine Almond Artichoke Mounds image

I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. -Sherry Johnston, Green Cove Springs, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2 cans (14 ounces each) artichoke bottoms, drained
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
3/4 cup heavy whipping cream
3/4 cup shredded Swiss cheese
3/4 cup chopped or sliced almonds, divided
2 large garlic cloves, minced
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds., Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 243 calories, Fat 18g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 461mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

ALMOND FLORENTINES



Almond Florentines image

Make and share this Almond Florentines recipe from Food.com.

Provided by lizeroo

Categories     Bar Cookie

Time 12m

Yield 24 pieces

Number Of Ingredients 4

graham cracker (to fill standard cookie sheet)
1 cup butter
1 cup brown sugar, packed
1 cup sliced almonds

Steps:

  • Lightly grease a cookie sheet.
  • Arrange graham crackers to fill sheet.
  • Melt butter in saucepan and heat it with brown sugar over medium heat for 5 minutes, stirring frequently. DO NOT BOIL.
  • Spoon mixture over graham crackers.
  • Sprinkle with almonds.
  • Bake in preheated oven at 375 degrees Fahrenheit for 7 minutes.
  • Open door and turn off oven; cool in oven for one hour.
  • Cut while still warm, otherwise they will stick to pan.

Nutrition Facts : Calories 124.7, Fat 9.6, SaturatedFat 5, Cholesterol 20.3, Sodium 70.1, Carbohydrate 9.8, Fiber 0.5, Sugar 9.1, Protein 0.9

CHICKEN FLORENTINE ARTICHOKE BAKE



Chicken Florentine Artichoke Bake image

A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!

Provided by Debbie

Categories     Chicken Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package shredded Italian cheese blend
¼ cup all-purpose flour
1 ½ cups milk, or more to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g

FLORENTINE ARTICHOKE DIP



Florentine Artichoke Dip image

I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.

Provided by Stephanie S.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
½ cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
  • In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
  • Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 4.9 g, Cholesterol 38.9 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 379.5 mg, Sugar 0.4 g

FLORENTINE ARTICHOKE DIP



Florentine Artichoke Dip image

Make and share this Florentine Artichoke Dip recipe from Food.com.

Provided by Libby1

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces frozen spinach, chopped
12 ounces artichoke hearts, marinated
3 cloves garlic, minces
1/2 cup mayonnaise
12 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup parmesan cheese, Grated
1 1/2 cups fine breadcrumbs, dry

Steps:

  • Thaw and drain spinach; press between layers of paper towels.
  • Drain and chop artichoke hearts.
  • Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.
  • Spoon into a lightly greased 11 x 7" baking dish; sprinkle with breadcrumbs.
  • Bake at 375 for 25 minutes, and serve with crackers or breadsticks.

Nutrition Facts : Calories 631.9, Fat 39.2, SaturatedFat 21.4, Cholesterol 115.7, Sodium 1061.5, Carbohydrate 48.4, Fiber 11.5, Sugar 7, Protein 25.5

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