Crispy Chicken Thighs With Garlic & Artichokes Are a Weeknight Win

We’ve teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan …

We've teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan chicken thighs—roasted to golden-crisp goodness in the Miele M Touch Convection Oven—a winner, winner.


Back in culinary school, learning how to “turn” (aka clean and trim) an artichoke was considered an essential part of the core curriculum. One day in class, Jacques Pépin—world-renowned chef and one of the deans of my school—was mulling about the kitchen, watching and critiquing everyone’s form. I prayed that he wouldn’t look my way, but he pulled up right beside me.

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How to Cook Artichokes With *Confidence*, According to 5 Chefs

I have a confession. I never—like, ever—work with fresh artichokes. I always buy canned or frozen hearts, which ask next to nothing of me. They come trimmed, nary a pointy or inedible piece in sight, and perfectly steamed/boiled/cooked. One thing leads…

I have a confession. I never—like, ever—work with fresh artichokes. I always buy canned or frozen hearts, which ask next to nothing of me. They come trimmed, nary a pointy or inedible piece in sight, and perfectly steamed/boiled/cooked. One thing leads to another, and they’re dinner. Pesto-y pasta. Feta-laden salads. Cheesy toast. Even Jacques Pepin has a similar vice, writing in his Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand.”

But here’s the difference: Jacques Pepin knows his way around a fresh artichoke—from how to prep them to the best way to use them—and I don’t. Maybe you don’t, either? No sweat. Every spring, I tell myself I’m going to conquer befriend the vegetable. And this spring, I—and you!—actually will with the help of five of the most exciting chefs around the country. I asked them why they love artichokes, how they use them, and, pretty please, for all their tips and tricks. Here’s what they said.

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Spinach Artichoke Dip

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park themselves in front of the bowl, then ask you for the recipe. Here’s a spin on spinach artichoke dip that takes this classic to a new level! This tangy, creamy di…

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park themselves in front of the bowl, then ask you for the recipe. Here’s a spin on spinach artichoke dip that takes this classic to a new level! This tangy, creamy dip is such a crowd pleaser that it might interfere with the conversation when you serve it (sorry!). Alex and I recently made this for some guests and in a few minutes, everyone was parked around the bowl exclaiming how good it was. “WOW, this is so good! Can I have the recipe?” was the chorus. Which of course, made us thrilled! Here’s how to make this perfect party snack, and what takes it into addictive territory. How to make spinach artichoke dip Things can get contentious when it comes to people’s opinions about this popular dip! This version is the hot spinach artichoke dip, the kind that’s baked in the oven and served warm. There’s also a cold version of spinach artichoke dip: and we’ve got a recipe for that too. Here’s our Easy Spinach Dip: it’s served cold and only takes 10 minutes to make. For this hot spinach artichoke dip, you’ll make a similar […]

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Everything Cheesy Spinach Artichoke Twists.

The rest of December officially just got better, thanks to these spinach artichoke twists!  I mean… aren’t these THE CUTEST!! Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you. This is SO much easier than it looks. I […]

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.

The rest of December officially just got better, thanks to these spinach artichoke twists! 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

I mean… aren’t these THE CUTEST!!

Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you.

spinach artichoke filling

This is SO much easier than it looks. I first saw the recipe on bon appetit. It looked incredible and I was dying to make it for a party, but thought it might be too involved.

Spoiler alert: it isn’t at all!

If I can do it, you definitely can do it.

All you need to make this happen is two sheets of puff pastry and a couple ingredients for the filling. Maybe a glass of wine for yourself on the side.

puff pastry filled with spinach artichoke

In fact, I changed a lot of things about the filling. For example, their’s uses frozen spinach and for some reason, I just never have frozen spinach on hand. I don’t love frozen spinach either. But we ALWAYS have fresh baby spinach in our fridge because we use it in smoothies daily. Plus, there is no thawing required! 

And I added in chopped artichokes too. Because nothing screams “the holidays!” like spinach artichoke dip. It’s addictive.

puff pastry filled with spinach artichoke

The filling isn’t overly cheesy, because if is, it will end up seeping out and bubbling all over the pan. It’s best to use a crumbly cheese, one that doesn’t get super melty. You know? I prefer gorgonzola with my spinach, which I have ever since I made this fancier spinach dip. It has blue cheese in it and the flavor is elevated about a million points because of that.

The combination is just wonderful. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Oh! The other thing?

I always use pancetta in these twists too. YEP. So we have spinach, shallot, artichokes, pancetta and blue cheese. I mean… I would eat that out of a bowl alone. Snuggled up on the couch with a spoon. And netflix. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Then the top is showered with everything seasoning! Just when you didn’t think things could get more flavorful. Wowza.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

The answer to the million dollar question: yes you can prep it ahead of time. YES! See, puff pastry is one of those things that really has to be baked and served almost immediately. It’s how you get the best buttery, flakey flavor and texture.

However, you can assemble this entire thing and throw it in the fridge for later in the day. It’s a win win!

Run run run and make it.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Everything Spinach Artichoke Twists

Everything Spinach Artichoke Puff Pastry Twists

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

  • 2 sheets frozen puff pastry, (thawed)
  • 4 ounces diced pancetta
  • 1 shallot, (diced)
  • 2 garlic cloves, (minced)
  • ½ teaspoon freshly cracked black pepper
  • 3 cups fresh baby spinach, (chopped)
  • 6 artichoke hearts, (chopped)
  • ½ cup crumbled gorgonzola, (or any blue! cheese)
  • 1 egg + 1 teaspoon water, (lightly beaten, for egg wash)
  • 1 to 2 tablespoons everything seasoning
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat a large skillet over medium-low heat and add the pancetta. Cook until the pancetta is crispy and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease. Discard all by 1 teaspoon of the pancetta grease from the skillet.
  3. Add the shallot and garlic to the skillet and stir in the black pepper. Cook, stirring often, until the shallot softens, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  4. While it’s cooling, prep you puff puff pastry. Use a circular object about the same size as your puff pastry to cut a circle out of the middle of both sheets, the exact same size. You want it to be as large as it can (so it goes to the edges!) – so you don’t waste much pastry. Place both circles on the parchment paper.
  5. In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center. Press the edges together.
  6. Use a biscuit cutter (or the rim of a glass) to press into the center, but don’t cut through. Use a sharp knife to cut slits in the puff pastry circle about 1 inch apart – from the center out to the edge. (see my third photo down!) Take each of those slices and gently twist it from the center. (see the fourth photo down.) Twist it two or three times. Don’t worry if filling is falling out and it looks messy – it will still bake up pretty!
  7. Brush the tops with egg wash and sprinkle on the everything seasoning.
  8. Bake on the center rack for 20 to 25 minutes, or until the puff pastry is golden and shiny. Serve immediately!

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Now maybe I need a dip for this too…

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.

Cheesy Artichoke Crostini

A perfect holiday appetizer, these cheesy artichoke crostini feature a creamy artichoke dip-inspired topping atop ultra crispy crostini toasts with a sweet and tangy pepper drop on top. Looking for an easy party dish, perfect for a crowd? Look no further! These artichoke crostini toasts are creamy, crunchy, cheesy and oh so satisfying! This recipe […]

A perfect holiday appetizer, these cheesy artichoke crostini feature a creamy artichoke dip-inspired topping atop ultra crispy crostini toasts with a sweet and tangy pepper drop on top.

Looking for an easy party dish, perfect for a crowd? Look no further! These artichoke crostini toasts are creamy, crunchy, cheesy and oh so satisfying!

Cheesy Artichoke Crostini toasts arranged on a silver baking sheet with a bowl of artichoke topping and pepper drops on the side.

The holidays are all about entertaining, and whether you are hosting your own festive get-together or need a quick and portable dish to bring to the office pot luck, this savory appetizer recipe is just the ticket.

Featuring crisp and buttery crostino toasts topped with a mixture of marinated artichoke hearts and flavorful cheeses baked to golden, bubbly perfection, it’s a recipe that will satisfy all year long.

Overhead view of Artichoke Crostini on a baking sheet lined with newspaper-print parchment paper

The creamy artichoke topping falls somewhere in between a gooey artichoke dip and a traditional artichoke bruschetta, with three kinds of cheeses and a bit of mayo (but not too much!) for an ultra-creamy consistency.

A touch of minced shallot as well as a squeeze of fresh lemon juice, ample black pepper, and the sweet and tangy pepper drop gives it the perfect amount of acid and spice to balance out the rich cheese.

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