Recipes

[novamc1]

I love a Caesar pasta salad found in the deli section of  Publix grocery stores.  

It contains pasta shells, artichoke hearts (which probably were packed in oil), sliced black olives, spinach leaves, and a very flavorful Caesar dressing mixed with a generous amount of grated Parmesan.

It also has a spicy kick from something that I can't identify, but maybe it's just the Caesar dressing used.

I especially like the occasional big chunk of artichoke in the salad.

[depglass]

I get them on our local salad bar and just eat them in my spinach salads.  

[ciao_bella]

Here's a really good but...  so easy... dinner recipe using artichoke hearts, spinach, round cheese ravioli with a few more simple store bought items.

SPINACH ARTICHOKE RAVIOLI BAKE 

• 5 oz. fresh baby spinach, stems removed and coarsely chopped (I used about half maybe a little more of a 10 oz bag fresh baby spinach)
• 1 can (16 oz.) artichoke hearts in water, drained and chopped
• 2 tablespoons pesto ( I use Costco brand but any brand can be used)
•  1 jar Ragu or Homestyle Prego Alfredo Jarred Sauce)
• 1/4 cup vegetable/chicken broth
•  2 bags large frozen cheese ravioli (12 ravs in each bag equals 24 total)
• 1 (8 oz) bag  Italian cheese blend, shredded (I used mozzarella & provolone blend)
• Fresh ground black pepper 
• Fresh grated parmesan cheese 

1. Combine spinach, artichoke and pesto and mix well
2. In a separate bowl, combine Alfredo sauce and broth
3. Spread 1/3 of the Alfredo sauce on the bottom of a 9×13 baking dish
4. Top with half the spinach mixture
5. Lay half the frozen ravioli in a single layer over the spinach  
6. Add another ⅓ of Alfredo sauce, and add some fresh ground black pepper on top of the Alfredo sauce
7. Add half the bag of shredded cheese to the top of the Alfredo sauce layer
8. Add the remaining spinach artichoke layer
9. Top with the last 12 ravioli 
10. Finish up with the remaining 1/3 Alfredo sauce and shredded cheese.  Add some fresh grated cheese to the top of the shredded cheese layer
11. Bake uncovered at 375 degrees for 30 -45 minutes or until the cheese is golden brown
12.   Serve hot!

[Sooner]

---

@sunshine45 wrote:

for those who wanted the recipe........ we serve these as appetizers by cutting into bite sized squares, but you could also serve it as a side dish.

ARTICHOKE NIBBLE

2 jars (6 ounces each) marinated artichoke hearts

1 small onion, grated or chopped fine

1 minced garlic clove (i add a bit more)

4 eggs

1/4 cup bread crumbs

1/4 tsp salt

1/8 teaspoon pepper

1/8 teaspoon oregano

1/8 tsp tabasco sauce (or your favorite hot sauce, more if you want it to be a bit spicier)

2 cups shredded cheddar

2 T minced parsley

preheat oven to 325

cook onion and garlic about five minutes in the marinade from one jar of artichoke hearts. discard the marinade from the second jar. beat eggs and add salt, pepper, oregano, tabasco, and bread crumbs. add cheese, parsley, artichokes, and onion/garlic mixture.

bake in a buttered 9 x 12 pan. 325 degrees for 30 minutes. allow to cool a bit and cut into squares. these can then be served OR you can put it into the refrigerator to warm up the next day.

---

That's breakfast, lunch or dinner for me any day with a little crusty bread.  Or a snack. You can also use the plain canned ones and put olive oil and some spices of your own to change the flavor profile a little.

@sunshine45 THANKS for posting this.  I hadn't made something like that in a long time.

[cherry]

Thankf for the recipes I have a few more  now that will become standards for our potlucks at church

[drizzellla]

This is a favorite of mine.

14 oz Artichoke hearts, drained
30 oz frozen chopped spinach, thawed and drained
8 oz cream cheese 
2 TSP mayonnaise 
4 TSP olive oil 
6 TSP milk 
1/3 cup grated Parmesan cheese

If frozen artichokes are used, cook according to instructions. Do not overcook.

Drain the artichokes, and place them on bottom of a 3-quart casserole.

Squeeze as much moisture as possible from the spinach, and layer it on top of the arti chokes.

In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy.

Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.

Bake, uncovered, at 375° for 40 minutes, or until the top is lightly browned.

You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.