Table of Contents
Table of Contents
Ingredients
#- 1 small jar artichokes
- 6 tbsp butter
- 4 ounces cream cheese
- 1 cup heavy cream
- 1 tbsp minced garlic
- 1 onion
- pam
- 1/4 cups parmesan cheese
- pepper
- 2 sheets puff pastry
- 1 tsp salt
- 5 ounces spinach
Directions
#- Preheat oven to 375 degrees.
- Take out puff pastry and bring it to room temperature, then spray a 13x9 pan
with pam.
- Use a rolling pin to flatten out the pastry once it is soft enough to work
with so that it will fit in the pan. Set aside.
- Take the onion, cut in it half and peel. Slice it into thin strips.
- Drain artichokes and cut into small pieces. Note some of the outer leaves
will be tough, get rid of them.
- Melt butter in a large saucepan.
- Add minced garlic and onion to the saucepan and cook for 3 minutes.
- Add artichokes and stir.
- Add heavy cream and bring to a boil.
- Reduce to a simmer and let thicken for about 2 minutes.
- Season with salt and pepper.
- Stir in cream cheese and parmesan cheese until smooth and creamy.
- Add spinach and cook, stirring for about 2 minutes until it all wilts
down. Then set aside.
- Go back to the pastry. Place one of the puff pastry sheets on the bottom,
them melt butter in the microwave and brush the bottom pastry layer.
- Add the spinach mixture, then put on the top pastry layer and seal the
edges.
- Brush with remaining butter, then bake for 40 minutes until pastry is puffy
and golden brown.