ARTICHOKE FRITTATA RECIPES

Name: Artichoke Spinach Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 14 servings.
Ingredients: 1 pound fresh mushrooms, sliced; 1/3 cup chicken broth; 1 tablespoon all-purpose flour; 1/2 cup evaporated milk; 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 2 cans (14-1/2 ounces each) diced tomatoes, drained; 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced; 1 cup sour cream; 1/2 cup mayonnaise; 3 tablespoons lemon juice; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; Paprika, optional

ARTICHOKE SPINACH CASSEROLE RECIPE: HOW TO MAKE IT

Artichoke Spinach Casserole Recipe: How to Make It image

Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. —Judy Johnson, Missoula, Montana

Provided by Taste of Home

Categories Side Dishes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 14 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh mushrooms, sliced
1/3 cup chicken broth
1 tablespoon all-purpose flour
1/2 cup evaporated milk
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, optional

Steps:

In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 136 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

MARINATED ARTICHOKE HEARTS RECIPE • CIAOFLORENTINA

Marinated Artichoke Hearts Recipe • CiaoFlorentina image

Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo.

Provided by Florentina

Categories Appetizer

Prep Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

12 steamed artichoke hearts
5 tbsp extra virgin olive oil
1/4 cup lemon juice (-freshly squeezed)
zest from 1 lemon
1 clove garlic (-grated)
1/4 tsp sea salt (+ more to taste)
freshly cracked black pepper to taste
1 pinch red pepper flakes
1 tbsp fresh oregano leaves (-minced)
4 sprigs lemon thyme (leaves only)

Steps:

In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
Bring to room temperature about 20 minutes before serving.

Nutrition Facts : Calories 164 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 18 g, SaturatedFatContent 2 g, SodiumContent 158 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 15 g, ServingSize 1 serving

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