Florentine Almond Artichoke Mounds


  • 2 cans (14 ounces each) artichoke bottoms, drained
  • 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  • 3/4 cup heavy whipping cream
  • 3/4 cup shredded Swiss cheese
  • 3/4 cup chopped or sliced almonds, divided
  • 2 large garlic cloves, minced
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


  1. Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds.
  2. Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature. 

Recipe source:tasteofhomet

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