Panini With Artichoke Hearts, Spinach and Red Peppers
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces (1 bag) baby spinach
- 3tablespoons olive oil
- 2garlic cloves, minced
- 12ounces frozen or fresh cooked artichoke hearts, sliced
- 1teaspoon fresh thyme leaves
- Salt, preferably kosher salt
- freshly ground pepper
- 1large or 2 smaller roasted sweet red peppers, sliced
- ¼pound fontina or Gruyère, thinly sliced or grated
- 8slices whole grain country bread
Nutritional analysis per serving (4 servings)
418 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 18 grams protein; 616 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
- Step 2
Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
- Step 3
Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
- Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
Private Notes
Comments
Dear Martha Rose: What's the advantage of blanching the spinach and then chopping it, over chopping it and sautéing for a minute in the same pan as the garlic and arties?
I think it's because spinach releases a lot of water when cooked, and could make the artichoke mixture too wet, thus creating a very soggy panini. Blanching, draining and squeezing the water out will solve that problem.
I use a ribbed cast iron pan and weight it down with a wrapped brick.
Very tasty. A busy weeknight shift…canned artichokes, jarred roasted red peppers… leave the baby spinach raw (it wilted nicely) and spread some pesto on the bread before adding the cheese (eliminating the garlic prep). And without a press used a cast iron…and used mayo vs EVOO. So, yes, it was more of a grilled cheese …but it worked! Mangia!
I’ve made this several times and it’s super versatile. Best artichokes are the grilled/marinated ones in olive oil. The olive oil can be used/seep through to the other side of the bread and make it nice and crispy. Forgot the garlic once and scraped a clove over the grilled bread once it was off the press and still hot.
I’ve made this several times and it’s super versatile. Best artichokes are the grilled/marinated ones in olive oil. The olive oil can be used/seep through to the other side of the bread and make it nice and crispy. Forgot the garlic once and scraped a clove over the grilled bread once it was off the press and still hot and will never not do that now - I cannot recommend enough.
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