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Garlic Bread with Artichokes French, Sundried Tomatoes and Spinach

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Albany/HV: Garlic Bread with Artichokes French, Sundried Tomatoes and Spinach
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one loaf of "batard" style bread (see procedure and hints below)

4 Tbs room temperature butter
1 Tbs finely minced garlic

10 - 12 ounces fresh baby spinach
2 Tbs butter

one 15-ounce can artichoke hearts, well drained and cut in half
approx. 1/3 cup all-purpose flour
2 large eggs, beaten

2 Tbs butter
2 Tbs olive oil

1/3 - 1/2 cup dry white wine
1/3 - 1/2 vegetable or chicken broth

1/2 cup olive oil cured sundried tomatoes (well drained (see hints below)

grated parmesan cheese for garnish


Cut the loaf of bread in half lengthwise and then in half crosswise, ending up with 4 pieces. (see hints below)

Combine 1 generous Tbs finely minced garlic with 4 Tbs room temperature butter and spread that over the cut surface of the bread.

At this point, drain one 15-ounce can of artichoke hearts really well and cut them in half.
Then dredge them first in a little all-purpose flour and then toss them in 2 or 3 beaten eggs to coat.

Before cooking the artichokes, saute one 10 - 12 ounce package of baby spinach in a large pan in a couple Tbs of butter and then, once it's nicely wilted, take it out of the pan.

Add a couple more Tbs of butter and a little splash of olive oil to the pan and, once that's melted, carefully add the artichoke hearts one at a time, leaving most of the egg mixture behind.

Stay with those and let them brown up on the first side and then carefully turn them over to brown all around.

At this point, turn the broiler to the high setting and place the tray of garlic bread underneath the broiler to toast and take out of the oven when golden brown on top.

Once you're happy with the artichoke hearts, add a little splash of dry white wine and a little splash of chicken or vegetable stock.

Add 1/2 cup well drained olive oil cured sundried tomato strips and add the spinach back to the pan and cook everything to warm through.

Serve over toasted garlic bread with grated parmesan cheese garnish.


I used a loaf of bread called a "batard" which is shorter and thicker than a baguette. You can use a baguette instead......just use 1/2 - 2/3 of it instead since it can be quite a bit longer than the batard. Or use large slices of country Italian bread instead.

If you're using plain sundried tomato strips, instead of an olive oil cured version, soak them in a little warm water to soften and then drain before adding. ClientIP:, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP