Stuffed Eggplant with Ricotta, Spinach and Artichoke. Use 1 16oz jar Mezzetta roasted bell peppers, drained, 1/2 small onion cut into wedges, 2 cans artichoke hearts, quartered, 1 150z tub ricotta. Try adding Italian bread crumbs to stuffing mixture.
Asiago, Artichoke & Spinach Soufflé | Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. If you can’t find artichoke bottoms—literally the bottom of the artichoke heart without the leaves attached—you can substitute regular canned artichoke hearts instead. Just be sure to pat them very dry to prevent your soufflé from being too wet.
Spinach Artichoke Dip one 10 oz. frozen chopped spinach, thawed and drained 2 (13 3/4 oz.) cans artichoke hearts, drained and chopped 1/2 c. mayo 1/2 c. sour cream 1 1/2 c. grated Parmesan cheese 1 c. shredded pepper jack cheese Combine all ingredients and bake in a greased casserole at 350 for 30 minutes.