Home / Recipes / Gluten Free / Keto Spinach and Artichoke Casserole
Keto Spinach and Artichoke Casserole
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Finely dice the onion, thinly slice the garlic and cut the artichoke hearts in half. Melt the butter in a skillet over a medium heat and add the onion, garlic, lemon zest and artichokes. Sweat gently until tender and the artichoke starts to brown a little – about 3-4 minutes.
Step 3
Add the spinach and stir well, cooking briefly until just wilted.
Step 4
Add the grated cheddar, mozzarella and a pinch of salt and pepper. Stir well to combine.
Step 5
Spoon the cheesy vegetables into a small oven proof baking dish.
Step 6
Mix together the parmesan, ground almonds and a little more salt and pepper. Scatter evenly over the top of the casserole.
Step 7
Transfer to the oven to bake for 18-20 minutes until hot through, bubbling and golden brown on top.
Ingredients
- Artichoke Hearts Or Globe, Canned In Oil Mixture – 8-½ ounce
- Spinach, Raw – 4 cup
- Almonds, Raw – 3 tablespoon, ground
- Parmesan Cheese, Dry (grated) – 2 tablespoon
- Garlic, Fresh – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Butter – 1 tablespoon
- White Onion – ½ medium – 2 1/2″ diameter
- Cheddar Cheese – ½ cup, grated
- Mozzarella Cheese – ½ cup, grated
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
