Artichoke And Spinach Torta Recipes

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

BAKED SPINACH-ARTICHOKE PASTA

Steps:

• Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
• Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
• Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
• Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

ARTICHOKE AND SPINACH GRATIN

Steps:

• In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
• Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups.
• Heat oven to 375 degrees.
• Butter a gratin dish with 1 tablespoon of butter. Set aside.
• In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside.
• To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, leek crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs.
• Bake for 30 minutes. Serve warm.

ARTICHOKE TORTE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
• Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
• Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.

BAKED SPINACH AND ARTICHOKE TOASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
• Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
• Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
• Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
• Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
• Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

ARTICHOKE AND SPINACH TORTA RECIPE

Steps:

• 1. Heat the oven to 375-degrees F. In a nonstick medium frying pan, heat 1 Tbs olive oil over medium heat. Add the shallots and cook about 1 minute. Add the artichokes, lemon juice, water and 1/2 tsp salt. Cover and cook until the artichokes are tender, 5 to 6 minutes. Uncover and cook, stirring occasionally, until all the liquid has evaporated. Let cool. 2. In a large pot of boiling salted water, cook the spinach for 2 minutes. Drain, refresh with cold water, squeeze out as much water as possible, and finely chop. 3. In a large bowl, whisk together the eggs and the half-and-half. Season with 1 tsp salt and a few grinds of pepper. Add the cheese, spinach, basil, prosciutto and the artichoke mixture and stir well. 4. Choose a baking dish or roasting pan large enough to hold an 8-inch nonstick frying pan. Add hot water to the dish to cover about one-quarter of the frying pan's depth to create a water bath. 5. Heat the remaining 1 Tbs oil in the 8-inch pan over medium-high heat until a drop of the egg mixture sputters when added. Add the egg mixture and cook for 4 to 5 minutes. With a spatula, lift the torta away from the edges of the pan to gauge its progress; when you see that the torta has browned nicely all around, remove the pan from the heat and immediately put it in the water bath to stop the browning. Put the pan and water bath into the oven and bake until the torta is firm in the center, about 40 to 45 minutes. 6. Remove the frying pan from the water bath and invert the torta on a cutting board. Let cool for at least 20 minutes before cutting into 1-inch chunks and serve.