My husband is a very big fan of artichoke! He loves spinach & artichoke dip as well! I happen to come across some decent priced artichoke hearts today so I thought why not?
*use organic whenever possible*
1/2 Summer Squash (cubed into tiny pieces)
2 cloves of garlic
1 handful of kale (chopped, leave the stalks)
6-8 ounce jar of artichokes
1/2 cup Parmesan
1 cup Monterey or mozzarella cheese
3-4 tbsp quinoa flour
1/4 tsp cayenne powder
1/2-1 tbsp red pepper flakes
6 tbsp butter
2 cups of milk
1/2 cup broth
1 handful of spaghetti pasta (gluten free)
1 package of spinach (approx 2 1/2 cups)
First prepare your veggies
Next boil a pot of water
Make sure all of your ingredients are ready !
Begin sautéing the squash, garlic, and butter (use half the butter here)
Once the squash is soft- add spinach and kale and stir well! It will cook down fast !
Add in artichokes and butter
Add in flour
Add in broth and milk here
Add in spices next ! (I added some extra garlic and basil here)
Once it has boiled for about 3-5 minutes add your pasta
Finally add in your cheeses and mix. Once they have melted, remove from heat and let stand for about 5 minutes. It maybe a little runny- if you use 1 1/2 cup of milk it will be thicker.
Finally set your table and enjoy! We served ours with home grown & canned beets & home canned pickles!
Who am I?
My name is Jessica Kellaway! I am the earth loving, natural parenting, Jesus loving weirdo your mama might have warned you about!