Florentine Almond Artichoke Mounds Recipe

Florentine Almond Artichoke Mounds Recipe
Florentine Almond Artichoke Mounds Recipe photo by Taste of Home
Publisher Photo

Florentine Almond Artichoke Mounds Recipe

Be the first to add a review
Publisher Photo
I always enjoyed traditional artichoke cheese dip, and for a drinks and appetizer party, wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works really well on a buffet! —Sherry Johnston, Green Cove Springs, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 minutes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 minutes

Ingredients

  • 2 cans (14 ounces each) artichoke bottoms, drained
  • 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  • 3/4 cup heavy whipping cream
  • 3/4 cup shredded Swiss cheese
  • 3/4 cup chopped or sliced almonds, divided
  • 2 large garlic cloves, minced
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds.
Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature. Yield: 8 servings.

Test Kitchen tip
  • For less mess and drier spinach, try a cone-shaped coffee filter. Simply divide spinach into six portions; transfer each to the coffee filter, and wring dry. Easy squeezy!
  • Originally published as Florentine Almond Artichoke Mounds in Taste of Home Christmas Annual Annual 2018

    Nutritional Facts

    1 appetizer: 243 calories, 18g fat (8g saturated fat), 35mg cholesterol, 461mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 10g protein.

    Popular Videos

    • 2 cans (14 ounces each) artichoke bottoms, drained
    • 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
    • 3/4 cup heavy whipping cream
    • 3/4 cup shredded Swiss cheese
    • 3/4 cup chopped or sliced almonds, divided
    • 2 large garlic cloves, minced
    • 2 teaspoons prepared horseradish
    • 1/2 teaspoon salt
    • 1/4 teaspoon coarsely ground pepper
    1. Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds.
    2. Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature. Yield: 8 servings.

    Test Kitchen tip
  • For less mess and drier spinach, try a cone-shaped coffee filter. Simply divide spinach into six portions; transfer each to the coffee filter, and wring dry. Easy squeezy!
  • Originally published as Florentine Almond Artichoke Mounds in Taste of Home Christmas Annual Annual 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forFlorentine Almond Artichoke Mounds

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review