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Recipes - and - Recipes2- 8.5 oz. cans artichokes, drained
1 1/4 cup mayonaise
1 cup parmesan cheese
2 dashes cayenne
2 sprinkles of garlic granules, or a couple of cloves of the real stuff!
Combine everything in food processor, pour into oven-proof dish and bake at 350 just until heated through.
Tracy says that she has used either plain or marinated artichokes. the marinated just makes it a little more "zippy." Also, if you don't want the high fat content, make it half low fat mayo and half fat free sour cream, or even yogurt.
Lore Schafer
Schaferhof Bed and Breakfast
Niagara
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Here's one I'm making for a party this week, it is to die for.
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed
dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
1) Preheat oven to 375 degrees. Lightly grease a 7 X 11 inch baking dish.
2) In a medium bowl, mix together the cream cheese and mayonnaise until smooth.
Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic
and lemon juice. Spread evenly into the prepared baking dish.
3) Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered
for 5 more minutes, or until the surface is lightly browned.
Pam Vogel
Hycroft Bed and Breakfast
Vancouver, BC
• 2 Italian breads (12 to 13 inches in length and 3 to 4 inches wide)
• Two 10-ounce packages fresh spinach, well rinsed and stems trimmed
• 4 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne
• 6 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1 cup 1/2-inch cubes rindless Brie cheese
• 1 cup grated Monterey Jack cheese
• 1/2 cup freshly grated Parmesan cheese
• One 6 1/2-ounce jar marinated artichoke hearts, drained and chopped
• 4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces
• 8 ounces fresh lump crabmeat, picked over for shells and cartilage
Using a serrated knife, cut the bread in half lengthwise. Hollow out the center
from the bottom half of the bread, leaving a 1-inch shell. Discard the center
portion. Place the bread shell and top on a large baking sheet and set aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until
wilted, 2 to 3 minutes. Remove and refresh in a large bowl of ice water. Squeeze
to remove all excess water and chop. Set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook,
stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne and cook,
stirring, for 1 minute.
Add the flour and cook, stirring constantly, to form a light roux, 2 minutes.
Add the milk and cream in a steady stream, and cook, stirring constantly, until
thick and creamy, 3 to 4 minutes. Add the cooked spinach and lemon juice, and
stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and
bacon and stir well. Fold in the crabmeat, being careful not to break up the
lumps. Pour into the prepared bread shell and replace the top. Wrap tightly
in aluminum foil and bake until hot, about 25 minutes.
Remove from the oven, carefully unwrap, and let sit for 5 minutes. Place on
a cutting board or large platter and cut crosswise into thick slices. Serve
hot.
Bake at 350 until hot Yield: Makes 8 servings
I saw this on Good Morning America this morning, and thought that by omitting
the milk to make the roux, and perhapps adding some more cheese, this could
be used as a filling for the famous ham-lined quiche.
I think you can all see that this is a very large recipe, as he filled two big loaves of bread with it,! So, all you wonderful cooks out there, play with the ingredients, and come up with a smaller portioned recipe! I think in order for it to tase like crab, the 8 oz. of crab should remain, and the other portions perhaps cut down somewhat.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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