"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Artichoke Spinach Casserole, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 jar marinated artichoke hearts, drained 2 pkgs frozen chopped spinach 2-3 oz pkgs cream cheese 2 Tbsp soft butter ½ c grated Parmesan cheese
Place artichoke hearts in a small to medium sized casserole. Cook and squeeze spinach dry and arrange over artichoke hearts. Beat cream cheese and butter till smooth; gradually add milk. Spread mixture over spinach, grind pepper over and sprinkle parmesan on top. Cover and refrigerate for 24 hours. Bake at 350º for 40 minutes. Uncover the last 10 minutes.
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