Sunday, April 06, 2008

Artichoke Heart & Spinach Gratin

In the past, I've been reluctant to post recipes that are taken from someone's cookbook. However, I found this article that says it's okay as long as you attribute it. So here is a recipe that has been requested. It is sooooo delicious.

This recipe is adapted from Mollie Katzen's in her new book, The Vegetable Dishes I Can't Live Without.

1 6 oz bag of frozen artichoke hearts (She uses 12 oz artichokes)
1 pound of baby spinach leaves
1 Tablespoon olive oil
1 cup minced onions
2 teaspoons minced garlic
salt
ground pepper
1/2 cup bread crumbs
1/3 cup grated Asiago cheese (She uses Parmesan Cheese, but I didn't have any)

1. Preheat oven to 375 degrees.

2. Run tap water through the artichoke hearts in a colander to defrost and drain.

3. Wash and rinse spinach and drain most of the water off.

4. In a skillet, add onions and saute with olive oil for 5 minutes until translucent.

5. Add spinach, increase heat and cover. Use tongs to toss until wilted, then uncover and cook for a few minutes until the liquids have mostly evaporated.

6. Reduce heat, add garlic, salt and black pepper to taste. Stir in the artichoke hearts and cover with bread crumbs. Then cover with cheese.

7. Bake in the oven for 10-15 minutes, until cheese is golden delicious!