Artichoke Spinach

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Artichoke Spinach to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Artichoke Spinach, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• CASSEROLE
• (PICTURED BELOW)
• judy johnson, missoula, montana
• Although he isn’t a fan of spinach, my husband
• loves this dish. The combination of ingredients
• may sound unusual, but the flavors meld well.
• It’s an excellent side vegetable for a formal dinner.
• 1 pound fresh mushrooms, sliced
• 1/3 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/2 cup evaporated milk
• 4 packages (10 ounces each) frozen
• chopped spinach, thawed and
• squeezed dry
• 2 cans (14-1/2 ounces each) diced
• tomatoes, drained
• 2 cans (14 ounces each) water-packed
• artichoke hearts, rinsed, drained and
• thinly sliced
• 1 cup (8 ounces) sour cream
• 1/2 cup mayonnaise
• 3 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Paprika, optional
• ANTIPASTO POTATO BAKE
• (PICTURED ABOVE)
• kelley butler-ludington
• east haven, connecticut
• This hearty potato side dish has a surprising
• Mediterranean flavor. It’s a casserole with lots of
• color from red peppers and black olives.
• 2 cans (14-1/2 ounces each) sliced
• potatoes, drained
• 2 cans (14 ounces each) water-packed
• artichoke hearts, rinsed and drained
• 2 jars (7 ounces each) roasted sweet
• red peppers, drained
• 1 can (3.8 ounces) sliced ripe olives,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

drained 1/4 cup grated Parmesan cheese 1-1/2 teaspoons minced garlic 1/3 cup olive oil 1/2 cup seasoned bread crumbs 1 tablespoon butter, melted 1 In a bowl, combine potatoes, artichokes, peppers, olives, Parmesan cheese and garlic

Step 2: Technique & Execution

Drizzle with oil; toss gently to coat. 2 Transfer to a greased 3-qt. baking dish

Step 3: Technique & Execution

Toss bread crumbs and butter; sprinkle over top

Step 4: Technique & Execution

Bake, uncovered, at 375° for 20-25 minutes or until lightly browned

Step 5: Technique & Execution

Yield: 10 servings. 104 | side dishes