Ingredients
-
2
-
2
-
1/2
-
5
-
1/2
-
1/2
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Spinach-Artichoke Casserole, I love artichokes and this hits the spot I hope that you will try it and I hope you like it The cheese is whatever tickles your fancy or whatever you have on hand I like to do a combo sometimes This recipe is good hot or cold, Do you have to thaw the spinach first?, I made 4/5ths the quantity due to a slight shortage in the spinach department! Baked this in an 8×8 pyrex dish and got 4 good sized portions We had this hot on day 1 and cold the next Slight dissent in the ranks over the rating; Mr B preferred it hot and awarded 4 stars: I preferred it cold and give this 5 🙂 Loved the flavours, texture and ease of making I did have to make a couple of changes; used canned artichokes (‘cos that’s what I had to hand) and as I don’t have any savory I was generous with the thyme and added a touch of concentrated mint sauce (the Kitchen Dictionary says of savory A herb in the mint family which has the flavor of both mint and thyme )! Next time I might add a little smoked cheese to the mix
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Steps
|
1
Done
|
Oil 9 X 13 Pan With Artichoke Oil. |
|
2
Done
|
Cut Up the Artichokes. |
|
3
Done
|
Arrange the Artichokes on the Bottom of the Pan. |
|
4
Done
|
in a Large Bowl, Mix Spinach, Parsley, Eggs, Herbs, Salt & Pepper and 1c Grated Cheese. |
|
5
Done
|
Pour Over the Top of Artichokes; Sprinkle the Top With the Remaining 1/2 C Cheese. (i Always Tend to Use More So Add More If Your a Cheese Lover). |
|
6
Done
|
Bake at 350 For 30 Minutes. |
|
7
Done
|
This Recipe Is Good Hot or Cold. |
