Updated: Apr 15, 2020
(by Tizzy and Isabel Harbaugh)
2 T. unsalted butter
1 large onion, diced
14 oz. can artichokes, drained, tough bits cut off, chopped
16 oz. frozen chopped spinach, cooked in salted water and drained
4 oz. jar pimento (or use sautéed red peppers or roasted red peppers)
1/2 c. sour cream *
1/2 c. grated Parmesan cheese
1/2 t. kosher salt (or more to taste)
Freshly ground pepper to taste
Preheat the oven to 350 F.
In a large, deep skillet over medium heat, melt butter.
Add onion and sauté until soft and golden.
Add artichokes and cook together for a couple of minutes.
Stir in cooked and drained spinach and remaining ingredients.
Transfer to a lightly greased two-quart casserole and bake for 25 minutes.
(If making ahead, refrigerate uncooked casserole.
Remove from refrigerator about an hour ahead and bake for about 45 minutes or until hot and bubbly.)
*One year at Thanksgiving, we forgot the sour cream and improvised using leftover sauce we'd made for cauliflower. It was so good, we never used plain sour cream again.
1 c. chopped onions
1 t. canola or other vegetable oil
1 t. ground cumin
1 t. ground coriander
1/2 t. turmeric
pinch of cayenne, or more to taste
1 c. nonfat yogurt
salt and ground black pepper to taste
In a small skillet, sauté onions in oil until golden, drizzling in a little water if necessary to prevent sticking.
Add cumin, coriander, turmeric, and cayenne, and cook, stirring often, for another two minutes.
Transfer to a blender or food processor, add yogurt, and puree until smooth.
Add salt and pepper to taste.