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Ingredients:
2 medium bunches of spinach (or one medium bag of baby spinach), chopped
3 heads of baby bok choy, chopped
2 cloves of garlic, crushed or grated
2 tbsp olive oil
1 can artichoke hearts, drained and quartered
4 oz cream cheese (low fat)
4 oz grated swiss cheese
A squizzle of mayonnaise (optional)
1 tsp each salt and pepper
1 tbsp~ horseradish mustard OR you can mix regular mustard with wasabi
Panko breadcrumbs
3 heads of baby bok choy, chopped
2 cloves of garlic, crushed or grated
2 tbsp olive oil
1 can artichoke hearts, drained and quartered
4 oz cream cheese (low fat)
4 oz grated swiss cheese
A squizzle of mayonnaise (optional)
1 tsp each salt and pepper
1 tbsp~ horseradish mustard OR you can mix regular mustard with wasabi
Panko breadcrumbs
Preparation:
1) Start with sautéing your spinach and bok choy with the olive oil and half the garlic in a large frying pan over medium heat. Keep the cover on so that the greens cook down more quickly
2) Add the artichoke hearts and turn the heat down to low low low low. After stirring, add the cheeses, garlic, salt, pepper, and horseradish mustard. Stir well.
3) You can either store this in the refrigerator for a few days if you want to make it ahead of time, which I think helps the flavors really gel, or throw it right into a baking pan, top it with breadcrumbs, and bake at 180C/350F for 10-15 minutes.
2) Add the artichoke hearts and turn the heat down to low low low low. After stirring, add the cheeses, garlic, salt, pepper, and horseradish mustard. Stir well.
3) You can either store this in the refrigerator for a few days if you want to make it ahead of time, which I think helps the flavors really gel, or throw it right into a baking pan, top it with breadcrumbs, and bake at 180C/350F for 10-15 minutes.
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