Artichokebrie Spread Recipes

SPINACH ARTICHOKE BAKED BRIE

Steps:

• Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
• Put the cream cheese, mayonnaise, sour cream 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 Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
• Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

BRIE WITH ARTICHOKES

Steps:

• Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. , Replace top. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with crackers.

ARTICHOKE-BRIE DIP

Steps:

• Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
• Add Brie and mix well.
• Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
• Serve warm. Great with party rye, sourdough bread, or crackers.

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

ARTICHOKE-BASIL SPREAD

Steps:

• In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

NONNA'S ARTICHOKES

Steps:

• Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
• Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
• Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
• Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.