Spinach / Artichoke Casserole

Spinach:Artichoke Casserole.doc37.5 KB
2 cans artichoke hearts, drained and halved
4 Tbs. butter, divided
1 sweet onion, chopped
4 cloves garlic, crushed
1/4 cup all-purpose flour
1 cup heavy cream
1 cup whole milk
1/4 tsp. cayenne pepper
1/2 Tbs. salt
1/2 tsp. ground pepper
1 cup parmesan cheese, shredded
1 cup fontina cheese, shredded
2 10 oz. pkg. frozen spinach, thawed and drained
Italian Panko Bread Crumbs for topping




  1. In a large skillet, saute artichoke halves in 2 Tbs. of butter until golden brown on both sides. Remove from pan and set aside.
  2. In the same skillet, add 2 more Tbs. of butter and saute onion with garlic until tender.
  3. Add flour and mix well. 
  4. Add in heavy cream and milk and stirring constantly over medium-low heat.
  5. Sauce will thicken then turn heat to low. 
  6. Season with Cayenne pepper, salt and pepper. 
  7. Add in both cheeses, Parmesan and Fontina.
  8. Add drained spinach and mix until thoroughly.
  9. Gently fold in browned artichokes.
  10. Pour mixture into a large baking dish.
  11. Top with Italian Panko Bread Crumbs.
  12. Bake at 425 for 20 min. Serve immediately. 


Recipe by Amy Kushnir