Spinach With Artichoke Hearts Recipes

SPINACH AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
• Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
• Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
• Bake in preheated oven until heated through, 20 to 25 minutes.

SPINACH AND ARTICHOKE SHAKSHUKA

Steps:

• Heat the oil in a large, high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, chile pepper, cumin, coriander, salt, and black pepper and cook for 30 seconds more.
• Add half of the spinach and cook, stirring, adding the rest of the spinach in a couple of batches as it wilts and there is room in the pan for more. Stir in the lemon juice. Once the spinach is all wilted but still bright green, stir in the artichoke hearts and cook for 1 minute more.
• Spread out the mixture evenly in the pan.
• Break one of the eggs into a small ramekin or bowl. Form a well in the mixture and transfer the egg into it. Repeat with the remaining three eggs, creating separate wells for them. Scatter the cheese around the surface. Cover and cook until the egg whites become opaque and the yolks are still slightly runny, about 4 minutes. Serve garnished with dill, seasoned with additional salt and pepper to taste, with the pita alongside.
• Serving Size: 1 egg, 3/4 cup vegetable mixture, and 1 pita
• Per Serving: Calories 400; Total Fat 17 g (Sat Fat 5 g, Mono Fat 7 g, Poly Fat 2 g); Protein 19 g; Carb 47 g; Fiber 2 g; Cholesterol 205 mg; Sodium 785 mg; Total Sugar 6 g (Added Sugar 0 g)
• Excellent Source of: Calcium, folate, magnesium, manganese, phosphorous, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
• Good Source of: Fiber, iodine, iron, molybdenum, niacin, pantothenic acid, potassium, vitamin B12, vitamin D, zinc

SPINACH-STUFFED ARTICHOKE HEARTS

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.

SPINACH AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

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 WITH ARTICHOKE HEARTS

Steps:

• Melt together cream cheese and butter (mixture will be lumpy).
• Put spinach in a 9x13" casserole and spread with cream cheese mixture.
• Then, evenly distribute artichoke hearts, cheese and crackers over the cream cheese.
• Cover and bake 20 minutes at 350 deg.
• F.