Artichoke Gratin Appetizer - Artichoke Hearts Gratin Recipe - Entertaining Ideas
Learn how to make an Artichoke Hearts Gratin Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Artichoke Hearts Gratin Recipe, a great holiday entertaining idea!
Spinach and Artichoke Stuffing | Emeril Lagasse
Whether you call it stuffing or dressing, you won’t want to miss this kicked up recipe featuring spinach, artichokes, and cheese. And the best part—it’s equally good whether served for breakfast, lunch or even Thanksgiving dinner!
SPINACH AND ARTICHOKE STUFFING
SERVES 6 TO 8
2 tablespoons extra-virgin olive oil
3 pounds fresh spinach, washed, and stems removed
1 cup chopped yellow onion
1 ½ teaspoons salt
¾ teaspoon freshly ground black pepper
1 tablespoon coarsely chopped garlic
1 teaspoon Emeril's Italian Essence or other Italian seasoning blend
Two 8 1/2-ounce cans quartered artichoke hearts, tough outer leaves removed
2 large eggs
2 cups chicken stock, homemade or canned
1 heavy cream
Juice of 1 lemon
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh parsley
6 to 7 cups 1-inch cubes day-old French bread
1 pound Brie cheese, rind removed, cut into 1/2-inch cubes
Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with 1 tablespoon olive oil; set aside.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water as possible from the spinach, then coarsely chop and reserve; you should have about 3 cups.
Heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add onions and cook until golden brown and tender, about 5 minutes. Add garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add artichokes and cook, stirring, another 2 minutes. Remove from heat and set aside.
In a large bowl, whisk to combine eggs, chicken stock, cream, lemon juice, and remaining ½ teaspoon salt and pepper, 1/4 cup parmesan, and parsley. Stir in bread cubes, spinach, artichoke mixture, and Brie. Let stand until bread absorbs all the liquid about 20 minutes.
Transfer bread mixture to prepared baking dish, sprinkle with remaining 1/4 cup Parmesan. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
The spinach artichoke dip in this video is simple to make and delicious. No matter how many years go by, this creamy dish remains a crowd pleaser. It's cheesy and fragrant, and if you don't like artichokes, don't worry — you'll never know they're in there! Chef Nicole McLaughlin has all the tips and tricks you need to produce this classic appetizer.
#Allrecipes #Spinach #Artichoke #Dip #Appetizer #GetCookin
Get the recipe at:
00:00 Introduction
00:14 Mixing The Cheese Base
1:06 How To Add The Vegetables
1:30 How To Bake The Dip
2:17 Taste Test
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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
Artichoke Heart Casserole: The Holidays are Coming!
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Greetings! I made this wonderful casserole to go with our Thanksgiving dinner and it was amazing! All the lovely flavors of delicious stuffed artichokes without all the work of cleaning and steaming and coring and removing the choke!
This is wonderful and savory and tart and lemony with a really pronounced flavor from the olive oil and just the right amount of saltiness from the cheese.
I hope you will give this a try and I hope you love it!
Happy Eating!