| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
- 3/4 cup mayonnaise
- 3/4 cup thawed, drained, squeezed and chopped frozen spinach
- 1/2 cup grated Parmesan
- 1/2 cup Greek yogurt
- 1 teaspoon garlic powder
- 1 lemon, zested and juiced
- Kosher salt, as needed
- 1 sourdough boule
- 2 cups grated Gruyere cheese
Instructions
- Preheat the oven to 350 degrees F.
- Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
- Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
- Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 378 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 53 mg |
| Sodium | 573 mg |
| Serving Size | 1 of 8 servings |
| Calories | 378 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 53 mg |
| Sodium | 573 mg |
Reviews
crowd-pleaser. the only change I made was to x the cheese in with dip. I baked it for 45 minutes10 minutes before doneplacetop off the second bread ound
i had a similar recipe but lost it years ago. this is awesome and better than the other one because of the gruyere cheese! better than monterey jack! thanks!