Best Spinach And Artichoke Gratin Recipes

SPINACH AND ARTICHOKE AU GRATIN

Spinach and Artichoke Au Gratin image

This baked spinach and artichoke casserole is a great side dish for any dinner occasion.

Provided by Marilyn

Categories Side Dish Casseroles Spinach Casserole

Yield 7

Number Of Ingredients 7

Ingredients

2 (6.5 ounce) jars marinated artichoke hearts, drained
3 (3 ounce) packages cream cheese
4 tablespoons butter, softened
6 tablespoons milk
3 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Place artichokes in the bottom of a 1 1/2 quart baking dish.
In a mixing bowl, beat together the cream cheese and butter until smooth. Blend in milk and stir in spinach. Mix together until smooth.
Pour into baking dish and sprinkle top with cheese, salt and seasoned pepper; refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degree C), bake for 30 minutes or until heated through. Place under broiler to brown the cheese topping.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 10.2 g, Cholesterol 62.8 mg, Fat 29.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 14.8 g, Sodium 501.6 mg, Sugar 1.5 g

SPINACH AND ARTICHOKE GRATIN

SPINACH AND ARTICHOKE GRATIN image

Categories Leafy Green

Yield 6 people

Number Of Ingredients 19

Ingredients

For the gratin:
3 tablespoons plus 1 teaspoon unsalted butter
1 medium yellow onion, peeled and minced
1 1/2 quarts cleaned fresh spinach
3 large, fresh globe artichokes, trimmed and cooked, then quartered lengthwise
3 soft-boiled eggs, peeled and cubed
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 cup Leek Crema (see recipe, below)
1/4 teaspoon grated nutmeg
Pinch of kosher salt
Freshly ground pepper
1/4 cup grated vegetarian Parmesan
1/4 cup freshly toasted breadcrumbs
For the Leek Crema:
1 teaspoon unsalted butter
1 leek, white only, cleaned and minced
Pinch of kosher salt
1 cup heavy cream

Steps:

Prepare the Leek Crema: 1. 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. 2. Add the salt, then the cream, and warm through. Remove the saucepan from the heat, purée the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups. Prepare the gratin: 1. Preheat oven to 375 degrees. 2. Butter a gratin dish with 1 tablespoon of butter. Set aside. 3. 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 they are caramelized and full of flavor. Remove the pan from the heat and set aside. 4. 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. 5. Bake for 30 minutes. Serve warm.