Artichokeandspinachsalad Recipes

ARTICHOKE AND SPINACH SALAD

Steps:

• Mix oil, vinegar and cheese.
• Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
• Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
• Serve with the dressing.
• This dressing works well with other salad greens.

SPINACH AND ARTICHOKE STUFFED SHELLS

Steps:

• Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
• Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
• Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
• Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

SPINACH AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

GREEN SALAD WITH SPINACH, ARTICHOKES AND AVOCADO

Steps:

• Wash and dry all the greens and place in a bowl.
• Combine all dressing ingredients in a bowl t(hat will fit the avocado slices and artichokes) and mix with a whisk to emulsify.
• Toss the avocado and artichoke hearts in the dressing to coat, adjust seasoning if needed, and leave to marinate for about 30 minutes.
• To serve, add the avocado, artichokes and dressing to the lettuce and spinach leaves and lightly toss.
• Serve at once.

ARTICHOKE SALAD

Steps:

• 1. place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
• 2. sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
• 3. cut cherry tomatoes into halves.
• 4. slice the peppers into stripes.
• 5. chop celery sticks into small cubes.
• 6. cut mozzarella into 1 inch size pieces.
• 7. Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
• Basil pesto.
• • 1 clove of garlic.
• • 7-8 pcs of basil.
• • ½ cup of olive oil.
• • 1 table spoon of viniger.
• • ½ lemon juice.
• • ½ cup of pine nuts or walnuts.
• • salt, pepper.
• preparation.
• • chop garlic and basil roughly and place them in the food processor.
• • add walnuts and keep processing.
• • add lemon juice, vinegar, oil, salt and pepper.
• • after all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
• • If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.

HOT SPINACH AND ARTICHOKE SALAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
• Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

MARINATED ARTICHOKE SALAD

Steps:

• Divide arugula, ricotta, and artichokes among four dishes. Season with salt and pepper, drizzle with reserved marinade, and serve with lemon wedges and Parmesan.

ARTICHOKE SPINACH SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

ARTICHOKE SPINACH SALAD

Steps:

• Combine first 7 ingredients in a large bowl.
• For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender.
• Cover and process until smooth.
• While processing, gradually add oil in a steady stream.
• Drizzle over salad.
• Gently toss to coat.
• Refrigerate leftover dressing.