Type what you have

Ingredients

• ✓ artichoke heart
• parmesan cheese
• mayonnaise
• garlic
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic in a bowl; spread evenly over bread halves. Transfer bread to a baking sheet.
3. 3 Bake in the preheated oven until artichoke spread is hot and bubbling, about 20 minutes.

By cmccreight

Ingredients

• ✓ artichoke heart
• olive oil
• spinach
• red onion
• feta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Ingredients

• ✓ artichoke heart
• parmesan cheese
• mayonnaise
• garlic powder
• chicken breast
• crimini mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
3. 3 Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By JLGOEDDE

Ingredients

• ✓ artichoke heart
• butter
• spinach
• cream cheese
• sour cream
• parmesan cheese
• garlic salt

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
2. 2 Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

By CINDYJ60

Ingredients

• ✓ artichoke heart
• spinach tortellini
• three-cheese tortellini
• grape tomato
• black olive
• red onion
• carrot
• oil and vinegar dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; cool tortellini.
2. 2 Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
3. 3 Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.

By Lillian

Ingredients

• ✓ artichoke heart
• cream cheese-style spread
• spinach
• all-purpose flour
• garlic salt
• thyme
• red pepper flakes
• cooking spray
• vegan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
3. 3 Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
4. 4 Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
5. 5 Sprinkle the top of the dip with Parmesan-style cheese.

By thedailygourmet

Ingredients

• ✓ artichoke heart
• penne pasta
• shrimp
• scallop
• sun-dried tomato
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ artichoke heart
• olive oil
• garlic
• bread crumb
• parmesan cheese
• pie crust
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until garlic starts to brown. Add artichoke hearts and cook, stirring occasionally, for 10 minutes. Stir in bread crumbs and 1/4 cup Parmesan cheese; cook and stir until heated through. Transfer 1/2 of the artichoke mixture to pie crust.
3. 3 Pour beaten eggs over artichoke mixture in crust and sprinkle with remaining 1/4 cup Parmesan cheese. Spoon remaining artichoke mixture on top and sprinkle with mozzarella cheese.
4. 4 Bake in the preheated oven until crust begins to brown, about 45 minutes.

By Lisa Bianco

Ingredients

• ✓ artichoke heart
• olive oil
• spinach
• garlic
• mayonnaise
• parmesan cheese
• feta cheese
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.
3. 3 Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.
4. 4 Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.

By fabeveryday

Ingredients

• ✓ artichoke heart
• green bean
• bread crumb
• parmesan cheese
• mozzarella cheese
• garlic powder
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
3. 3 Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

By Bonnie Lang Turnage-Mortgage O

Ingredients

• ✓ artichoke heart
• chicken breast
• salt
• pepper
• olive oil
• butter
• mushroom
• white wine
• caper

Instructions

1. 1 Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
2. 2 Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
3. 3 Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

By Caity-O

Ingredients

• ✓ artichoke heart
• spinach
• cream cheese
• sour cream
• onion
• chicken broth
• garlic
• salt
• red chile flake
• monterey jack cheese
• parmesan cheese

Instructions

1. 1 Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ artichoke heart
• chicken breast
• salt
• pepper
• olive oil
• tomato
• green pepper
• onion
• sun-dried tomato pesto

Instructions

1. 1 Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
2. 2 Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

By LMB27

Ingredients

• ✓ artichoke heart
• aluminum foil
• pizza crust
• olive oil
• garlic
• red onion
• tomato
• portabella mushroom
• basil
• mozzarella cheese

Instructions

1. 1 Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
2. 2 Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
3. 3 Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
4. 4 Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.

By Reynolds KitchensR

Ingredients

• ✓ artichoke heart
• chicken breast
• alfredo sauce
• spinach
• red pepper flake
• parmesan cheese
• portobello mushroom
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
2. 2 Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
3. 3 Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
4. 4 Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

By Soup Loving Nicole

Ingredients

• ✓ artichoke heart
• chicken breast
• olive oil
• salt
• black pepper
• heirloom cherry tomato
• rosemary
• red pepper flakes
• kalamata olive
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
3. 3 Bake in the preheated oven until opaque, about 12 minutes.
4. 4 Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
5. 5 Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
6. 6 Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

By Samantha

Ingredients

• ✓ artichoke heart
• bacon
• olive oil
• garlic
• onion
• yellow squash
• caper
• rosemary
• salt
• white pepper

Instructions

1. 1 Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
2. 2 Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
3. 3 Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

By Katrinika

Ingredients

• ✓ artichoke heart
• chicken breast
• chicken stock
• garlic
• onion
• white wine
• mushroom
• heavy cream
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
3. 3 While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
4. 4 Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

By Kim

Ingredients

• ✓ artichoke heart
• butter
• olive oil
• garlic
• sage
• rosemary
• thyme
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat butter and olive oil together in a skillet over medium heat; add garlic, sage, rosemary, thyme, cayenne pepper, salt, and pepper and stir. Mix artichoke hearts into seasoned butter mixture; cover skillet and cook until tender, about 5 minutes.

By Mrs Falvo

Ingredients

• ✓ artichoke heart
• red bell pepper
• onion
• kidney bean
• pinto bean
• chickpea
• white vinegar
• balsamic vinegar
• salt
• sugar
• olive oil
• feta cheese

Instructions

1. 1 In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
2. 2 In a separate bowl, whisk white vinegar, balsamic vinegar, salt, and sugar together until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
3. 3 Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Scatter crumbled feta over just before serving; serve chilled.

By BOBU

Ingredients

• ✓ artichoke heart
• chicken breast
• mayonnaise
• cream of chicken soup
• lemon juice
• curry powder
• salt
• black pepper
• bread
• cheddar cheese
• butter

Instructions

1. 1 Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
3. 3 Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
4. 4 Preheat an oven to 350 degrees F (175 degrees C).
5. 5 Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
6. 6 Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.

By Bev

Ingredients

• ✓ artichoke heart
• chicken breast
• salt
• black pepper
• paprika
• butter
• mushroom
• all-purpose flour
• chicken broth
• sherry
• rosemary

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
3. 3 Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
4. 4 Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

By CHRISTYJ

Ingredients

• ✓ artichoke heart
• spinach
• cream cheese
• parmesan cheese
• mayonnaise
• garlic powder
• salt
• chicken breast
• salt
• pepper
• olive oil
• mozzarella cheese

Instructions

1. 1 Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
2. 2 Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
3. 3 Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

By France Cevallos

Ingredients

• ✓ artichoke heart
• firm tofu
• spaghetti squash
• olive oil
• garlic
• salt
• black pepper
• cooking spray
• mushroom
• pesto
• heavy cream
• mozzarella cheese

Instructions

1. 1 Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
3. 3 Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
4. 4 Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
5. 5 Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

By Emily

Ingredients

• ✓ artichoke heart
• turkey thigh
• salt
• black pepper
• tomato
• parsnip
• baby carrot
• yellow squash
• green bell pepper
• chicken broth
• chicken bouillon
• chickpea
• dill

Instructions

1. 1 Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

By fozziesmom

Ingredients

• ✓ artichoke heart
• garlic
• spinach
• butter
• mushroom
• green onion
• cream cheese
• sour cream
• water chestnut
• parmesan cheese
• mayonnaise
• garlic salt
• lemon juice
• fried onion ring

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
3. 3 Place spinach in a large mixing bowl; stir in the artichoke hearts.
4. 4 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until mushrooms are softened, about 10 minutes. Mix in green onions, and cook and stir until onions are soft, about 5 more minutes.
5. 5 Transfer mushroom mixture into the bowl with spinach mixture.
6. 6 Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 ½ minutes. Stir softened cream cheese into spinach mixture, and add sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice.
7. 7 Squeeze roasted garlic out of garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
8. 8 Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes.
9. 9 Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

By mharbold

Ingredients

• ✓ artichoke heart
• olive oil
• onion
• garlic
• tomato
• vegetable broth
• red bell pepper
• basil
• herbes de provence
• salt
• black pepper
• half-and-half
• parmesan cheese

Instructions

1. 1 Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.
2. 2 Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.
3. 3 Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
4. 4 Stir in Parmesan cheese just before serving.

By megbus01

Ingredients

• ✓ artichoke heart
• ziti pasta
• garlic
• butter
• heavy cream
• chicken broth
• chicken bouillon
• parmesan cheese
• salt
• pepper
• cornstarch
• broccoli
• chicken breast

Instructions

1. 1 In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
2. 2 In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
3. 3 Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

By Lisa Romanello

Ingredients

• ✓ artichoke heart
• olive oil
• red wine vinegar
• lemon juice
• white sugar
• onion
• seasoned salt
• basil
• water
• chicken bouillon
• chicken breast
• onion
• vermicelli pasta
• cherry tomato

Instructions

1. 1 Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl; cover and chill in the refrigerator.
2. 2 Combine water and chicken bouillon cubes in a saucepan over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in centers, about 45 minutes.
3. 3 Transfer chicken to a cutting board using a slotted spoon; reserve broth in the saucepan. Cool chicken until easy to handle, 5 to 10 minutes, then chop coarsely.
4. 4 Pour about 3 cups water into reserved broth in the saucepan; bring to a boil. Stir in vermicelli; cook until tender, about 6 minutes. Drain.
5. 5 Combine vinaigrette, chicken, and vermicelli in a bowl; toss in artichoke hearts to combine. Refrigerate until flavors combine, 2 to 6 hours. Stir in tomatoes before serving.

By Say-Rah

Ingredients

• ✓ artichoke heart
• bread
• butter
• cream cheese
• gruyere cheese
• provolone cheese
• parmigiano-reggiano cheese
• garlic
• green onion
• salt
• black pepper
• cayenne pepper
• nutmeg
• spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat).
2. 2 Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
3. 3 Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
4. 4 Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
5. 5 Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
6. 6 Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

By John Mitzewich