Ingredients for Artichoke Spinach Asiago Casserole
- 14 ounces (400g) canned artichoke hearts, drained
- 10 ounces (280g) fresh spinach, chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 4 tablespoons (57g) butter
- 1/4 cup (30g) all-purpose flour
- 8 ounces (225g) Asiago cheese
- 2 cups (475ml) milk
- 1/4 cup (30g) pine nuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Artichoke Spinach Asiago Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Artichoke Spinach Asiago Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 14 ounces (400g) of canned artichoke hearts (drained), 10 ounces (280g) fresh spinach (chopped), 2 shallots (minced), and 2 cloves garlic (minced).
- In a medium saucepan, melt 4 tablespoons (57g) of butter over medium heat. Whisk in 1/4 cup (30g) all-purpose flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 2 cups (475ml) of milk. Bring to a simmer, stirring continuously. Reduce heat to low and stir in 8 ounces (225g) of Asiago cheese until melted and smooth.
- Pour the cheese sauce over the artichoke mixture and stir to combine.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Sprinkle 1/4 cup (30g) pine nuts evenly over the top.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
5g
Fat
27g
Carbs
7g
