Fresh Focaccia With Marinated Chicken And Spinach And Artichoke Spread Recipes

FRESH FOCACCIA

Steps:

• Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
• In a medium bowl, combine the 4 cups all-purpose flour and the wheat flour together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the stand mixer. Then add 1/2 cup of the olive oil.
• Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
• Transfer the dough to a clean, floured surface and knead by hand for 2 to 3 minutes.
• Wipe out the stand mixer bowl and coat with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
• Oil a 9-by-13-inch rimmed baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the baking sheet using your fingertips to create dimples all over the dough. The more dimples you make, the more texture the bread will have.
• Brush oil all over the dough with a pastry brush and sprinkle rosemary leaves into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
• Position a rack in the center of the oven and preheat to 425 degrees F.
• Bake the dough until golden brown, 35 to 40 minutes.

SPINACH AND ARTICHOKE FOOTBALL EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the cream cheese, sour cream and mayonnaise in a large bowl until well combined. Using a large spoon, stir in the garlic, cheeses, spinach and artichoke hearts. Season to taste and set aside.
• Place one empanada disc on a clean dry work surface, keeping the remaining dough covered with plastic wrap or a kitchen towel. Using a 4-inch football-shaped cookie cutter, punch out 2 footballs per dough disc. Set aside the excess dough; you will need this to create laces for the top of the football. Spread 1 1/2 to 2 heaping tablespoons cheese filling on one of the football cutouts, leaving a 1/4-inch border all the way around the edge. Place the other football cutout on top of the filling, stretching if necessary. Press down on the edges using a fork to fuse the 2 pieces together and make a decorative border around the empanadas.
• Use the excess dough to create 1 longer and 3 shorter strips. Put the longer strip running down the length of the football, then the 3 shorter strips across the longer one. Repeat with the remaining filling and dough discs. Place the finished footballs on the prepared baking sheet and brush with the egg wash. Bake until the empanadas are golden brown, 25 to 30 minutes.

MARINATED ARTICHOKES

Steps:

• Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
• Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
• Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
• Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
• Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

SPINACH AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

SPINACH AND ARTICHOKE SPREAD

Steps:

• Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.

SPINACH ARTICHOKE SPREAD

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.

ARTICHOKE FOCACCIA

Steps:

• Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
• Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
• When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
• Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
• Bake in preheated oven until the edges turn golden brown, about 30 minutes.

ARTICHOKE DIP WITH FRESH SPINACH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
• Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
• Bake in the preheated oven until bubbly, about 45 minutes.