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Spinach Artichoke Sliders

December 1, 2017

This one goes out to all the spinach & artichoke fans that are tired of not knowing whether or not you’re getting enough artichoke in every bite. No reason to waste any time—let’s dive into it!

Begin by making a simple bechamel sauce. In a small sauce pan on medium to low heat add 2 tbsp of butter…

…1 tbsp of minced onion…

…1 clove of minced garlic…

…1 tsp of chopped rosemary and thyme…

…1/2 tsp of lemon zest…

…and 1 tbsp of flour.

Constantly stir for 2 minutes before adding in 1/4 cup blend of cream and milk mixture (50/50 blend)…

…a pinch of salt and pepper to taste…

…1 tbsp of grated parmesan…

…and 1 tbsp of cream cheese.

Stir until the sauce begins to simmer and then remove from heat.

Remove the leaves of 3 cooked and cooled artichokes, saving the hearts and using the leaves for a separate recipe of your choice—today it’s all about the artichoke hearts!

Remove the fibrous center of the artichoke…

…and cut just below the round heart to remove the stems.

Taking the patty like hearts, add them to a small mixing bowl along with a drizzle of olive oil…

…fresh rosemary (finely chopped)…

…lemons zest…

…salt…

…and pepper. Give them a few tosses and set aside.

Slice up a thin baguette…

…drizzle with oil…

…salt and pepper.

Heat up a large griddle or pan on high heat and transfer the read and marinated artichoke hearts to the heat.

Allow the artichokes to slightly char before flipping.

Add a small slice of Swiss cheese onto the flipped artichoke hearts.

Sear the bread until one side is a toasty golden brown and then remove from heat.

Allow the cheese to melt or turn up the heat with a kitchen torch to get that bubbly cheesy goodness! Once the artichoke hearts are charred and the cheese is melty, remove from heat.

Begin composing the sliders with the toasted bread and a spoonful of the hot bechamel sauce.

Add a few leaves of fresh spinach…

…and top that with the seared artichoke patties.

Layer with some more of the delicious sauce…

…spinach…

…and some more bechamel and top with another toasted slice of bread.

Secure with a skewer (optional) and all that’s left to do is enjoy!

Spinach Artichoke Sliders

Spinach Artichoke Sliders

Ingredients

    Bechamel Sauce
  • 1 tbsp flour
  • 2 tbsp butter
  • 1 tbsp minced onion
  • 1 clove garlic minced
  • 1 tsp chopped rosemary and thyme
  • 1/2 tsp lemon zest
  • 1/4 cup cream/milk mixture - 50/50 blend
  • 1 tbsp grated parmesan
  • 1 tbsp cream cheese
  • Main Dish:
  • 3 cooked artichokes
  • 1 whole baguette (sliced)

Instructions

  1. Begin by making a simple bechamel sauce. In a small sauce pan on medium to low heat add 2 tbsp of butter, 1 tbsp of minced onion, 1 clove of minced garlic, 1 tsp of chopped rosemary and thyme, 1/2 tsp of lemon zest and 1 tbsp of flour. Constantly stir for 2 minutes before adding in 1/4 cup blend of cream and milk mixture (50/50 blend), a pinch of salt and pepper to taste, 1 tbsp of grated parmesan, and 1 tbsp of cream cheese. Stir until the sauce begins to simmer and then remove from heat.
  2. Remove the leaves of 3 cooked and cooled artichokes, saving the hearts and using the leaves for a separate recipe of your choice—today it’s all about the artichoke hearts! Remove the fibrous center of the artichoke and cut just below the round heart to remove the stems. Taking the patty like hearts, add them to a small mixing bowl along with a drizzle of olive oil, fresh rosemary (finely chopped), lemons zest, salt, and pepper. Give them a few tosses and set aside.
  3. Slice up a thin baguette, drizzle with oil, salt, and pepper.
  4. Heat up a large griddle or pan on high heat and transfer the bread and marinated artichoke hearts to the heat. Sear until one side of the bread is a toasty golden brown and then remove from heat. Allow the artichokes to slightly char before flipping. Add a small slice of Swiss cheese onto the flipped artichoke hearts and allow to melt or turn up the heat with a kitchen torch to get that bubbly cheesy goodness! Once the artichoke hearts are charred and the cheese is melty, remove from heat.
  5. Begin composing the sliders with the toasted bread, a spoonful of the hot bechamel sauce, a few leaves of fresh spinach, and top that with the seared artichoke patties. Layer with some more of the delicious sauce, spinach, some more bechamel and top with another toasted slice of bread. Secure with a skewer (optional) and all that’s left to do is enjoy!
http://www.byrontalbott.com/spinach-artichoke-sliders/

| Top Left: Boos Cutting Board | Top Middle: Shun Kaji Knives | Top Right: Good Grip Containers |
| Bottom Left: All-Clad Pan | Bottom Middle: Hand Grater | Bottom Right: Mixing Bowl Set |

 
 

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