artichoke hearts

Artichokes and spinach are both rich in antioxidants, low in calories and help improve over all health.  So, indulge a little and check out this yummy scone recipe!

 

Ingredients:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

1 stick of butter – cut into small pieces

3/4 cup of Parmesan cheese

1/2 cup artichoke hearts – chopped

1 box frozen spinach – thawed

1 cup milk

2 eggs

 

Preheat oven to 400 degrees.  Next, combine all the dry ingredients together.

Cut up the butter into small pieces and add to the dry ingredients.

Add the Parmesan cheese.

Add thawed out spinach and chop up the artichoke hearts.

Add the artichokes to the mix and stir up.

In a separate bowl, whisk together the milk and 1 egg.

Pour the milk mixture into the spinach mix.

Using a fork, mix up the ingredients together to form a thick dough.  You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.  It should look like this when combined:

Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.

Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking.  Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.

 

Bake for approximately 15 minutes, or until they become golden brown on top.  Remove and serve hot!

Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

Spinach Artichoke Scones
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 stick of butter - cut into small pieces
  • ¾ cup of Parmesan cheese
  • ½ cup artichoke hearts - chopped
  • 1 box frozen spinach - thawed
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 400 degrees. Next, combine all the dry ingredients together.
  2. Cut up the butter into small pieces and add to the dry ingredients.
  3. Add the Parmesan cheese.
  4. Add thawed out spinach and chop up the artichoke hearts.
  5. Add the artichokes to the mix and stir up.
  6. In a separate bowl, whisk together the milk and 1 egg.
  7. Pour the milk mixture into the spinach mix.
  8. Using a fork, mix up the ingredients together to form a thick dough. You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.
  9. Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.
  10. Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking. Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.
  11. Bake for approximately 15 minutes, or until they become golden brown on top. Remove and serve hot!
  12. Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

 

 

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I LOVE lasagna, and this is a great vegetarian version!  Both artichokes and spinach have numerous health properties and are chock full of fiber, potassium and calcium.  This is a fairly easy recipe that makes a 9×13 pan full!

To get started you will need:

9 lasagna noodles – uncooked

1 onion – chopped

4 cloves of garlic – chopped

1 can vegetable/chicken broth

1 tsp Italian seasoning

1 (14 oz) can of marinated chopped artichoke hearts – drained

1 pkg of frozen spinach – thawed and drained

1 jar of tomato pasta sauce (any flavoring you would like)

3-4 cups of mozzarella cheese

1 (4 oz) pkg of feta cheese

 

First preheat your oven to 350 degrees.  Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions.  Once they have cooked thoroughly, set aside.  Next chop up the onion and add to a frying pan along with the chopped garlic cloves.  Saute until tender.

Once the onions are tender, stir in the broth and Italian seasoning.  Bring to a boil.

Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.

Once the artichoke hearts and spinach have been added, mix well.  Then reduce the heat and allow to simmer for 5 minutes.

Once the mixture has heated through, add the tomato pasta sauce and mix.

After the sauce has heated through, you are ready to begin layering!  Spray your 9×13 pan with cooking spray and start with a layer of 3 noodles on the bottom.  Next, spoon our a layer of the artichoke spinach mixture.

After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.

Continue this layering pattern until you reach the top.  After the last mozzarella layer, you will add the feta cheese on the top.

Then you are ready to bake!  Cover the pan with foil, and bake at 350 degrees for 40 minutes.  The pull the cover off and bake for an additional 15 minutes.  The cheese should be nice and melted and bubbly!

Allow to cool for 10 minutes, then serve!

The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!

Artichoke Spinach Lasagna
Author:
Recipe type: Dinner
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 9 lasagna noodles - uncooked
  • 1 onion - chopped
  • 4 cloves of garlic - chopped
  • 1 can vegetable/chicken broth
  • 1 tsp Italian seasoning
  • 1 (14 oz) can of marinated chopped artichoke hearts - drained
  • 1 pkg of frozen spinach - thawed and drained
  • 1 jar of tomato pasta sauce (any flavoring you would like)
  • 3-4 cups of mozzarella cheese
  • 1 (4 oz) pkg of feta cheese
Instructions
  1. First preheat your oven to 350 degrees. Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions. Once they have cooked thoroughly, set aside. Next chop up the onion and add to a frying pan along with the chopped garlic cloves. Saute until tender.
  2. Once the onions are tender, stir in the broth and Italian seasoning. Bring to a boil.
  3. Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.
  4. Once the artichoke hearts and spinach have been added, mix well. Then reduce the heat and allow to simmer for 5 minutes.
  5. Once the mixture has heated through, add the tomato pasta sauce and mix.
  6. After the sauce has heated through, you are ready to begin layering! Spray your 9x13 pan with cooking spray and start with a layer of 3 noodles on the bottom. Next, spoon our a layer of the artichoke spinach mixture.
  7. After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.
  8. Continue this layering pattern until you reach the top. After the last mozzarella layer, you will add the feta cheese on the top.
  9. Then you are ready to bake! Cover the pan with foil, and bake at 350 degrees for 40 minutes. The pull the cover off and bake for an additional 15 minutes. The cheese should be nice and melted and bubbly!
  10. Allow to cool for 10 minutes, then serve!
  11. The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!

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