Review by Jami:
I had some artichokes that I’ve never used. I bought them on a whim to experiment with, but always got distracted by some younger, better-looking recipe. I went online and watched a few videos about how to cut them, none of which were super helpful. I’ve decided that fresh artichokes are too annoying for a lazy gal like me, and from now on I’ll stick with frozen or jarred. Anyway, I got through the ordeal, chopped up the ‘chokes, added spinach, cream cheese and garlic. I smeared it on a puff pastry and baked till golden.
I would like to add that one should be careful about removing all of tough outer leaves. I think I got wrapped up in using as much as I could and left a few chewies on there. It just seems wrong to cut away most of the item and just use the small inner bit. Regrettably, my frugalness got the better of me on that one.
1 fresh artichoke or several jarred hearts
½ package of frozen spinach
½ package of cream cheese (I like the light, but use whatever you prefer)
1 tbl of chopped garlic
1 sheet of puff pastry
Chop artichoke and mix with other ingredients. Unthaw the pastry sheet and place on a cookie sheet. Smear a layer of spinach mix onto the pastry. Roll into a log, cut into slices and bake at 350 until pastry is crisp and golden (about 20 minutes)