Dinner in a snap for the spinach-artichoke dip lover.
Our Test Kitchen pros call this recipe: “Reminiscent ofspinach-artichoke dip, but much better.”
This Creamy Artichoke, Kale, and Rice Gratin is theweeknight dinneryou’ve been dreaming of.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Ingredients
34cupuncooked basmati rice
34teaspoonkosher salt, divided
1(10-oz.)
container refrigerated Alfredo sauce (such as Giovanni Rana)
1(8-oz.)
cream cheese, softened
3garlic cloves, finely chopped (1 Tbsp.)
2tablespoonssherry vinegar
1teaspoongrated lemon zest plus 1 Tbsp.
fresh juice (from 1 lemon)
14teaspoonblack pepper
2(14-oz.)
Spray an 11- x 7-inch (2-quart) baking dish with cooking spray.
Reduce heat to medium-low; cover and cook, 7 minutes.
Drain well; place in even layer in bottom of prepared dish.
Stir in artichokes and kale until evenly combined.
Spoon over rice in prepared baking dish.
Stir together breadcrumbs, Parmesan cheese, and oil in a small bowl.
Sprinkle mixture evenly in baking dish.
Bake in preheated oven until golden brown, about 15 minutes.
Sprinkle with crushed red pepper and parsley, if desired.
Freeze
Let baked dish cool to room temperature, one hour.
Wrap tightly with plastic wrap and then aluminum foil.
Freeze until solid, at least four hours or up to six months.
Reheat
Thaw overnight in refrigerator.
Preheat oven to 350F.
Let stand at room temperature while oven preheats, 30 minutes.
Unwrap; discard plastic wrap.
Cover with aluminum foil; bake 30 minutes.
Uncover; continue baking until a thermometer inserted registers 165F, 15 to 20 minutes.
