Artichoke Bake

Helga Glaesel de BlandingJune 10, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

A few days ago, my husband brought me a huge jar of artichoke hearts he saw at the store, he figured I could think of recipes to use them in, since we both love them so much. I thought about an artichoke dip of course, but needed to figure out other ways to use up that big jar. I found this Artichoke Bake recipe, and when reading through it, the ingredients sounded like a perfect match and something my family would enjoy.

I did add some shredded chicken for additional protein, and used regular skim milk instead of almond milk. My artichoke hearts were not water based, but it’s ok. If like me, you find a recipe that calls for water based hearts, just rinse off the vinaigrette they come in before using them. This bake is easy and fast to make, so it made the cut into my Cooking Monday meals that I keep ready for weekday lunch or dinner. Plus, clean up is a breeze.

I made this with a green salad on the side, and it was gone almost in one sitting. Like I said, I added chicken to mine, but if you keep it vegetarian this would be a great dish to serve for a special brunch.

Helga

Artichoke Bake

Recipe adapted from Two Peas and Their Pod
Serves: 6

Ingredients:
1 tablespoon olive oil
½ yellow onion, diced
2 cloves garlic, minced
6 cups packed fresh spinach
2 chicken breasts, cooked and shredded
1 ½ cups chopped jarred artichoke hearts (rinsed and drained)
¼ teaspoon dried oregano
1 tablespoon finely chopped fresh basil
Salt and black pepper, to taste
1 ½ cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese, plus 2 tablespoons, divided
8 large eggs
3 tablespoons of milk
chopped basil, for garnish.

Procedure:

Preheat oven to 350F. Spray a 2-quart baking dish with non-stick cooking spray and set aside.
In a large skillet, heat olive oil over high heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the spinach and cook until wilted, about 3-4 minutes. Stir in the shredded chicken and chopped artichoke hearts.
Add dried oregano, fresh basil, and season with salt and black pepper, to taste. Pour mixture into prepared pan and spread out evenly. Sprinkle 1 cup of the mozzarella cheese and ¼ cup Parmesan cheese over the mixture.
In a medium bowl, combine eggs and milk. Whisk well. Pour eggs over veggies and cheese. Top with remaining ½ cup mozzarella cheese and 1 tablespoon Parmesan cheese.
Bake for 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Sprinkle with chopped basil, if desired.
Remove from oven and let cool for 10 minutes. Cut into squares and serve warm.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest, Tumblr or Snapchat.