ARTICHOKE-CASS() - ARTICHOKE-SPINACH CASSEROLE
ARTICHOKE-SPINACH CASSEROLE - Vegetable cassrole with artichokes and spinach
This is a fattening but good vegetable dish.
INGREDIENTS (Serves 4)
- 200 g (8 oz)
- marinated artichoke hearts,
drained (2 small jars) Save the marinade for salad dressing.
- 500 g (20 oz)
- cooked spinach,
drained and squeezed dry.
(Use 2 packages of thawed frozen spinach, or
600 g
cooked fresh spinach)
- 250 g (8 oz)
- cream cheese,
softened
- 30 g (2 Tbsp)
- butter,
softened
- 90 g (½ cup)
- grated parmesan cheese
PROCEDURE
- (1)
-
Preheat oven to
175°C .
Spread artichoke hearts in the bottom of a buttered
casserole dish, in roughly one layer.
- (2)
-
Top with spinach.
- (3)
-
Cream together the cream cheese, butter and cheese, and spread
evenly on top.
- (4)
-
Bake covered for 30 minutes, then uncovered for 10 minutes.
RATING
Difficulty:
easy.
Time:
5 minutes preparation, 40 minutes baking.
Precision:
no need to measure.
CONTRIBUTOR
Vicki O'Day
Hewlett-Packard Laboratories, Palo Alto CA
hplabs!oday