Artichoke-and-Spinach Tian
Artichoke-and-Spinach Tian might be just the main course you are searching for. One serving contains 202 calories, 15g of protein, and 8g of fat. This recipe serves 6. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of gruyère cheese, pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.
Instructions
Heat a large nonstick skillet over medium heat.
Add the spinach in batches, turning frequently until wilted (about 7 minutes).
Drain spinach (it should be neither wet nor dry, but moist).
Combine spinach and garlic in a medium bowl.
Combine water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem.
Remove the bottom leaves and tough outer leaves, leaving the tender heart and bottom.
Cut artichoke in half lengthwise.
Remove fuzzy thistle from bottom with a spoon. Thinly slice artichoke heart; place in lemon water. Repeat procedure with remaining artichokes.
Drain. (You should have about 4 cups sliced artichokes.)
Sprinkle artichokes with salt and pepper.
Arrange 3 cups artichoke in an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle with 1/2 cup cheese. Repeat layers with artichoke and spinach.
Cover and bake at 375 for 15 minutes. Uncover and bake 30 minutes.
Sprinkle with 3/4 cup cheese.
Bake an additional 10 minutes or until artichokes are tender.