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Artichoke-and-Spinach Tian

Source of Recipe


Cooking Light-4/01






List of Ingredients



• 2 bags (10 ounces, each) fresh spinach
  
• 2 garlic cloves, minced
  
• 6 cups water
  
• 2 tablespoons fresh lemon juice
  
• 8 large artichokes
  
• 1/2 teaspoon kosher or sea salt
  
• 1/4 teaspoon black pepper
  
• Cooking spray
  
• 1 1/4 cups (5 ounces) grated Gruyere cheese, divided
  






Instructions



1. Heat a large nonstick skillet over medium heat. Add the spinach in batches, turning frequently until wilted (about 7 minutes). Drain spinach (it should be neither wet nor dry, but moist). Combine spinach and garlic in a medium bowl.
   
   
2. Combine water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove the bottom leaves and tough outer leaves, leaving the tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice artichoke heart; place in lemon water. Repeat procedure with remaining artichokes. Drain. (You should have about 4 cups sliced artichokes.) Sprinkle artichokes with salt and pepper.
   
   
3. Preheat oven to 375 degrees.
   
   
4. Arrange 3 cups artichoke in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese. Repeat layers with artichoke and spinach.
   
   
5. Cover and bake at 375 degrees for 15 minutes. Uncover and bake 30 minutes. Sprinkle with 3/4 cup cheese. Bake an additional 10 minutes or until artichokes are tender. Yield: 6 servings (serving size: about 1 cup).