Tag Archives: artichoke

SPINACH ARTICHOKE PINWHEELS

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    • 1 Package of frozen puff pastry

    • 1 10 oz. package frozen chopped spinach, thawed

    • 1 14 oz. can artichoke hearts, drained and chopped

    • 1/3 cup black olives chopped

    • ½ cup mayonnaise

    • ½ cup grated Parmesan cheese

    • 1 tsp. onion powder

    • 1 tsp. garlic powder

    • ½ tsp. pepper

Drain thawed spinach well, squeezing to remove water.  Combine
spinach with remaining ingredients.
Unfold one sheet of pastry onto lightly floured surface.  Roll out slightly to thin a bit and remove the fold lines.  Spread half of mix on
dough leaving about ½ inch on one end to seal.
Roll up jelly roll style and seal edge.
Wrap in plastic wrap and freeze for at least 30 minutes.  Repeat with remaining pastry and filling.  Preheat oven to 400 degrees.  Cut each roll into 12 slices.  Place on baking sheet and back for 20 minutes until golden brown.

SPINACH AND ARTICHOKE CASSEROLE

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  • Two 10 oz packages frozen chopped spinach squeezed dry

  • Two 8 oz cans artichoke hearts

  • 1/2 pound fresh mushrooms sliced

  • 6 T. butter

  • 1 T. flour

  • ½ cup milk

  • 1/8 t. garlic powder

  • ½ t. salt

  • 1 cup mayonnaise

  • 1 cup sour cream

  • ¼ cup lemon juice

Sauté mushrooms in 4 T. butter.  Make a cream sauce with 2 T. butter, 1 T.
flour and milk.  Stir until thick.  Add white sauce to spinach and mushrooms.  Make a sauce by mixing mayonnaise, sour cream, and lemon juice.  Use a 9×12 Pyrex dish.  Spread artichoke hearts on bottom.  Add spinach mushroom mix.  Pour sour cream sauce over top of that.  Bake at 325 degrees for 15-20 minutes.

ITALIAN SALAD

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  • 6 quarts mixed greens: Romaine, Bibb, and escarole
  • 1 small bunch parsley chopped
  • 2 jars marinated artichoke hearts drained (but save oil)

Toss above with:

  • 1 cup + 2 T oil (use artichoke oil)

  • 1/3 cup red wine vinegar

  • 1 t. dry mustard

  • 2 t salt 

Mix above in a jar and shake vigorously.