Best 11 Spinach And Artichoke Au Gratin Recipes

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Spinach and Artichoke Au Gratin is a classic dish that combines the flavors of creamy spinach, artichoke, and gooey cheese. This delicious side dish is perfect for any occasion, from a weeknight dinner to a special holiday gathering. With its rich and flavorful sauce, it's sure to be a hit with everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND SPINACH GRATIN



Artichoke and Spinach Gratin image

This gratin contains less cream that you might expect, and it's a simple dish, although preparation of the artichokes might take a little extra time. "Everybody thinks there is a lot of complexity to artichokes," said the chef Hugh Acheson. "Cooking and cleaning an artichoke is not difficult. There is just that time. We should take the inconvenient route away from canned artichokes which taste like canned."

Provided by Tara Parker-Pope

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons plus 1 teaspoon unsalted butter
1 medium yellow onion, peeled and minced
1 1/2 quarts cleaned fresh spinach
3 large, fresh globe artichokes, trimmed and cooked, then quartered lengthwise
3 soft-boiled eggs, peeled and cubed
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 cup leek crema (recipe follows)
1/4 teaspoon grated nutmeg
Pinch of kosher salt
Freshly ground pepper
1/4 cup grated vegetarian Parmesan
1/4 cup freshly toasted breadcrumbs
1 teaspoon unsalted butter
1 leek, white only, cleaned and minced
Pinch of kosher salt
1 cup heavy cream

Steps:

  • In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
  • Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups.
  • Heat oven to 375 degrees.
  • Butter a gratin dish with 1 tablespoon of butter. Set aside.
  • In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside.
  • To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, leek crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs.
  • Bake for 30 minutes. Serve warm.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 307 milligrams, Sugar 5 grams, TransFat 0 grams

ARTICHOKES AND SPINACH AU GRATIN



Artichokes and Spinach au Gratin image

Notes: Up to 1 day ahead, assemble casserole, cover, and chill. If you can find frozen artichoke bottoms at a well-stocked supermarket, simmer 6 of them in seasoning liquid (step 2) for 10 minutes. For 12 servings, make 2 casseroles.

Provided by wp

Yield Makes 6 servings

Number Of Ingredients 7

6 artichokes (4 to 4 1/2 in. wide) or 2 packages (9 oz. each) frozen artichoke hearts
1 teaspoon dried thyme
1 teaspoon coriander seed
1 teaspoon dried basil
1/2 teaspoon coarsely crushed black peppercorns
Spinach filling
3/4 cup shredded gruyère or Swiss cheese

Steps:

  • Rinse and drain fresh artichokes. Trim leaves off just above artichoke bottoms. Discard leaves or save to cook separately.
  • In a 3- to 4-quart pan over high heat, bring 1 1/2 quarts water, thyme, coriander, basil, and peppercorns to a boil. Add fresh artichoke bottoms, cover, reduce heat, and simmer until bottoms are tender when pierced, about 30 minutes. (Or add frozen artichoke hearts and simmer until thawed and seasoned, about 10 minutes.) Drain artichokes. Trim coarse fibers from artichoke bottoms, break off remaining leaves, and scoop out and discard fuzzy centers.
  • Place artichokes in a shallow 8- or 9-inch-wide casserole; turn bottoms cup side up. Cover artichokes with spinach filling and sprinkle with cheese.
  • Bake in a 350° oven until cheese is lightly browned, about 35 minutes (45 minutes if chilled).

Nutrition Facts : Calories 192, Carbohydrate 17, Cholesterol 32, Fat 10, Fiber 7.9, Protein 12, SaturatedFat 5.9, Sodium 194

SPINACH AND ARTICHOKES AU GRATIN



Spinach and Artichokes Au Gratin image

A simple casserole from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Spinach

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 (6 ounce) jars marinated artichoke hearts, drained
3 (10 ounce) packages frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/3 cup milk
1 dash pepper
1/2 cup grated parmesan cheese

Steps:

  • Place artichoke hearts in a shallow 1 1/2-quart casserole. Squeeze moisture from spinach; arrange spinach on artichokes.
  • In small bowl of electric mixer, beat cream cheese and butter until smooth; gradually beat in milk. Spread over spinach.
  • Sprinkle with pepper and Parmesan cheese.
  • Bake uncovered at 375°F for 40 minutes.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH GRATIN



Spinach Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
  • Note: This recipe has been updated and may differ from what was originally broadcast or published.

AMAZING SPINACH ARTICHOKE CASSEROLE



Amazing Spinach Artichoke Casserole image

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Provided by mharbold

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h30m

Yield 16

Number Of Ingredients 14

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. 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.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g

SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.

Provided by MSLIB5

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
½ cup water
½ cup butter
1 (8 ounce) package cream cheese
1 (8 ounce) can sliced water chestnuts, drained
garlic powder, or to taste
1 (14 ounce) can artichoke hearts, drained and halved
½ cup bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
  • Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
  • Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
  • Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
  • Bake in preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g

ARTICHOKES AU GRATIN



Artichokes Au Gratin image

This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

Steps:

  • Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE



Makeover Spinach and Artichoke Casserole image

Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

5 celery ribs, finely chopped
2 medium sweet red peppers, chopped
2 medium onions, finely chopped
2 tablespoons butter
1 tablespoon canola oil
6 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup fat-free milk
3 cups shredded reduced-fat Mexican cheese blend
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in shredded cheese until melted., Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

SEAFOOD AU GRATIN WITH SAUTéED ARTICHOKES AND SPINACH



Seafood Au Gratin With Sautéed Artichokes and Spinach image

Make and share this Seafood Au Gratin With Sautéed Artichokes and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
4 tablespoons butter
1 bay leaf
1 1/2 lbs cod, cut into chunks
1 lb large raw shrimp, peeled, deveined, and coarsely chopped
1 lemon
1 large shallot, finely chopped
2 tablespoons flour
1/2 cup chicken stock
1 cup heavy cream
3 tablespoons dry sherry
1/4 teaspoon grated fresh nutmeg
salt
fresh ground black pepper
3 garlic cloves, chopped
2 (15 ounce) cans quartered water-packed artichoke hearts, drained
1 lb fresh spinach, stems discarded, coarsely chopped
2 cups shredded gruyere cheese
1 teaspoon sweet paprika
2 tablespoons chopped fresh flat-leaf parsley
2 -3 tablespoons grated parmigiano-reggiano cheese

Steps:

  • Preheat broiler to high.
  • Add 1 tablespoon olive oil, 2 tablespoons butter, and bay leaf to a large skillet over medium heat.
  • Add fish and shrimp to the skillet and cook for 2-3 minutes on each side, turning carefully with fish spatula.
  • Remove the fish and shrimp to a plate; squeeze lemon juice on the cooked fish, and reserve.
  • Add 2 tablespoons more butter to the skillet and the shallot; sauté shallot for 2 minutes, then add the flour and cook another minute.
  • Whisk in the stock and thicken for a minute.
  • Add the cream to the sauce and bring to a bubble; stir in the sherry, then season with nutmeg, salt, and pepper.
  • Slide the seafood back into the pan and cook together over med-low heat to reduce the sauce and finish cooking the seafood, 5-6 minutes.
  • Heat a second skillet over med-high heat; add the remaining olive oil, garlic, and drained artichokes; fry 2 minutes, then wilt in the spinach and season with salt and pepper; turn the pan off and reserve.
  • Pour the seafood into a shallow casserole; top with the Gruyere cheese, paprika, parsley, and Parm; brown the casserole under the broiler and serve; pile the spinach and artichokes alongside the seafood.

Nutrition Facts : Calories 1168.8, Fat 73.1, SaturatedFat 34.9, Cholesterol 419.8, Sodium 928.9, Carbohydrate 41.4, Fiber 15.7, Sugar 3.9, Protein 84.3

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY



Spinach And Artichoke Garlic Bread Recipe by Tasty image

This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!

Provided by Betsy Carter

Categories     Appetizers

Time 22m

Yield 8 servings

Number Of Ingredients 12

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
6 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 oz frozen spinach, thawed and well drained
10 oz artichoke heart, drained and chopped
1 loaf french bread, sliced in half lengthwise
2 tablespoons fresh parsley, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
  • Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
  • Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
  • Let the garlic bread cool for about 5 minutes, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams

Tips:

  • Prep your ingredients in advance: Chop your vegetables, grate your cheese, and measure out your spices before you start cooking. This will make the process go much more smoothly.
  • Use fresh spinach: Fresh spinach has a much better flavor and texture than frozen spinach. If you can't find fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
  • Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of the dish. Use a sharp cheddar cheese or a combination of cheddar and Parmesan cheese.
  • Season to taste: Don't be afraid to season the dish to your liking. Add more salt, pepper, or garlic powder if you think it needs it.

Conclusion:

Spinach and artichoke au gratin is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's perfect for potlucks, parties, or weeknight dinners. With its creamy cheese sauce, tender spinach, and artichokes, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new dish to try, give spinach and artichoke au gratin a try. You won't be disappointed!

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