Spinach & Artichoke Pizza

Garlic before roasting

1 garlic bulb
Olive oil, for drizzling
1 pizza crust dough (homemade or store bought)
2 Tbsp. olive oil
1/2 c. Parmesan, shredded, divided
2 c. mozzarella, shredded, divided
13 oz. can of artichokes, drained and chopped
1 c. fresh baby spinach

Preheat oven to 375 F.

Slice off the top of the garlic bulb so the cloves are exposed. Place in a pie dish, clove side up. Drizzle with olive oil. Cover with aluminum foil.

Before baking

Bake for 35 minutes.

While the garlic is roasting, spread your dough out on a pizza sheet.

When the garlic is done roasting, remove from oven and turn the heat up to 475 F.

In a small bowl, mash together 5-6 cloves of the roasted garlic. Pour in the 2 Tbsp. olive oil. Mix together. Spread onto the prepared pizza dough.

Sprinkle with 1/4 c. Parmesan and 1 c. mozzarella. Add the artichokes and spinach.

Ready to eat

Sprinkle with the remaining cheeses.

Bake 14-16 minutes or until the crust is golden and the bottom of the dough is cooked. Slice and serve.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2014/04/23/spinach-artichoke-white-cheese-pizza/

Artichoke Spinach Dip

2 c. frozen chopped spinach, a little thawed
3 c. artichoke hearts, chopped
2 c. water
8 oz. cream cheese
1/2 c. sour cream
1/2 c. mayo
2/3 c. parmesan, grated
1 tsp. red pepper flakes
salt and pepper to taste
1 tsp. garlic powder, or more

Boil the spinach and artichokes together in the water until tender. Drain well.

Heat the cream cheese in the microwave about 30 seconds, or until soft. Stir into the spinach and artichokes.

Add the rest of the ingredients, then stir. Heat over low heat until the dip is hot throughout. Serve hot with crackers, tortilla chips, or bread.

Be careful. This is addicting.

Recipe courtesy of Kimberly Basilin

Spinach Artichoke Pasta Sauce

3 Tbsp. butter, separated

Spinach

2 cloves garlic, minced
10 oz. bag of baby spinach
13-15 oz. artichokes, drained and halved
1 1/2 Tbsp. flour
1/2 c. milk
Dash or two of cayenne pepper
Salt and pepper, to taste
Several dashes of red pepper flakes
1/2 c. parmesan cheese, grated
1 1/2 c. mozzarella cheese, grated
12 oz. cooked pasta (like penne)
Seasoned breadcrumbs, for topping

Sauce

Melt 1 Tbsp. butter in a skillet or pan. Add the garlic and spinach. Stir until the spinach is wilted, about 1 minute. Remove spinach and garlic from the pan, set aside.

Add another 1 Tbsp. butter to the same pan, and raise the heat to high. Add the artichokes, and stir around, about 1-2 minutes. Remove the artichokes from the pan, set aside.

Reduce the heat to low. Add the last Tbsp. of butter to the pan. When melted, add in the flour; whisk until combined. Pour in milk, whisk to combine. Let cook 3-5 minutes, or until the sauce starts to thicken. Add the parmesan, mozzarella, salt, pepper, cayenne, and red pepper flakes. Stir to melt the cheeses.

Spinach Artichoke Pasta Sauce

Add the artichokes to the sauce. Stir. Gently stir in the spinach and garlic. Add your cooked pasta to serving bowls. Pour the sauce on top. Toss to combine. Sprinkle each bowl with the breadcrumbs for crunch. So delicious!

Here's a link to the original recipe I adapted: http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/

Avocado & Artichoke Pasta Salad in a Cilantro Lime Vinaigrette

2 c. pasta, uncooked
1 avocado, chopped into bite sized pieces
2 roma tomatoes (Next time I might just leave them out)
14 oz. jar of artichoke hearts, chopped
1 lime, zest and juice + a little more bottled lime juice
1 Tbsp cilantro, chopped
1/4 c. Romano or Parmesan cheese, shredded
1/4 c. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. black pepper (at least)

Cook pasta according to package directions, rinse, and cool. When the pasta is cooled, add all ingredients to a large bowl. Mix well. Refrigerate. Serve chilled.

Here is a link to the original recipe I adapted: http://carriesexperimentalkitchen.blogspot.com/2011/09/avocado-artichoke-pasta-salad-in.html

This is a double recipe picture

Artichoke Jalapeno Dip

13-15 oz. of jarred artichoke hearts
1 package (8 oz.) cream cheese
1 c. Parmesan
3/4 c. mayo
1/4 c. sliced jalapenos (or more...)
Squirt of lemon juice

Put all ingredients in a food processor until desired consistency. Bake at 350 F until bubbly in the corners. Serve hot with bread; crackers work too, but I recommend fresh bread slices.

Recipe courtesy of Elizabeth McDevitt