Wednesday, July 13, 2011

...for Katie and her followers

My blogging comrade, Katie, posted her Wednesday Hodgepodge today, and mentioned that her favorite "sauteed in garlic and butter" food is something I made!!  Here's the deal, I have to give the real credit to the Food Network!  The spinach-artichoke nachos I made for our friend Tara's baby shower ..... recipe came right out of my spiffy little 50 Nachos book!  (Every magazine comes with a mini cookbook of 50 recipes for one item... for instance, 50 pancakes, 50 burgers, 50 nachos..... you get the picture.)

Anywho, many thanks to the Food Network for the super recipe(s) - and many thanks to Katie for the shout out!

What you will need

  • An oven
  • A stove
  • A skillet
  • A scraping spatula
  • A spoon
  • Some Parmesan cheese (this should be grated - so either buy it that way, or grab a grater)
  • A couple of cloves of garlic
  • Butter
  • Heavy cream
  • A measuring cup
  • A sharp knife
  • Cutting board
  • Garlic press (optional)
  • Worcestershire sauce
  • Lemon juice
  • Salt and Pepper
  • 12 cups of fresh spinach (If you think I really measured this, you're nuts! Most of the recipe provided by FN doesn't have measurements, I just bought the bag of spinach, chopped it up, and added heavy cream and other ingredients accordingly - just check the texture and flavor)
  • 1 can of artichoke hearts - water packed (I also didn't measure this, but they want you to use 1 cup)
  • Shredded mozzarella
  • Tortilla chips (I used Tostitos Scoops - at the shower, we served these as an appetizer.  The Scoops made them nice for non-spillage!  But, by all means, use what you like!)
  • A baking sheet
  • Can opener
  • A colander
  • A sink with running water that is suitable for drinking
  • A clean kitchen towel
Okay, as usual, I'm hoping I mentioned everything you will need.  Sorry if I didn't actually succeed. 

Let's do this!
  1. Fire up the oven to 475 - let it heat up while you're concocting.
  2. Do some prep-work.  Dump the spinach in the colander, run it under the water - give it a really nice rinse.  Spinach is dirty, people!  I don't care if it says triple-washed.  Set the spinach aside to drip - or if you are in some kind of hurry, spread out your kitchen towel, drop the spinach on, roll it up, and allow the towel to soak up the excess water.  In the mean time - chop your garlic if you don't have a garlic press.... and/or grate your Parm if you didn't buy it grated. (You'll need 1 cup of grated Parmesan if you're doing the hard work yourself.  I'll be honest, I buy mine grated for this.)  Once the spinach is (mostly) dry - give it a rough chop.
  3. When your colander is available for action again, open the can of artichoke heart, dump them in the colander, and give them a rinse.  Let them drain while you continue.
  4. Heat your skillet - really, medium is enough - and add butter.  The original recipe doesn't specify how much - so clog your arteries a little or a lot (I choose a lot!)
  5. When the butter is nice and melty, smells delish, and starts to get bubbly, toss in your chopped garlic, or use your press on a couple of cloves right over the skillet.  (When I said "a couple"  I'm sure I used more than 2.... more like 4)  Use your spatula and give the butter and garlic a whirl.
  6. Add the spinach, about 1/3 cup of heavy cream, your Parmesan, some Worcestershire, lemon juice, and salt & pepper.
  7. While your mixture is cooking, stir it occasionally, grab the artichoke hearts and give them a quick chop.  When the spinach is wilted, toss the artichokes in, turn the heat off, and make sure everything is incorporated well.  (Note - at this point, if you need more liquid, add some, and continue cooking until you get the consistency you want - same goes if you have too much, just keep  the heat on while your spinach-artichoke mix thickens up.)
  8. At this point, if you aren't using Scoops, then spread your chips out on the baking sheet, and spread the topping on.  If you are using Scoops, use a spoon to fill them, and place them on your baking sheet.  (Did I mention, the Scoops route makes clean-up easier....)  Sprinkle the nachos with shredded mozzarella, and toss them in the oven for about 7 minutes, or until the cheese is melted.  Done and done!
Just a note, I'm sure that this would also work as dip, too.  Just pour the topping into a baking dish, top it with cheese, toss it in the oven to melt the cheese, maybe heat the chips if you're feeling really nice.... your choice!

Hope you all enjoy!  I know Katie will!!!  The recipe will be indexed in phoodos along with the other past recipes.  Hope you'll follow, or at least make a stop by now and then!  Glad to have you all!  And, if you get any - please (sausage) link up!

The Food Network - 50 Nachos - Spinach-Artichoke (20)


  1. I don't wanna make 'em. I want YOU to make 'em and I'll eat 'em! :-)

  2. I feel the same way Sheena does. Some things are just better when you've made them.

    Oh, and Amber and I were discussing the fact that even if we didn't cook, we would totally read all of your instructions because they are THAT entertaining :)

  3. Bahahahaha! Thanks, guys! I'll get you my schedule so we can plan a time for me to make then