From the kitchen
Camel Milk Spinach and Artichoke Bake
A rich, cheesy spinach and artichoke bake using a camel milk cream base.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 10 oz fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1/4 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
Method
- Heat oven to 375°F. Wilt spinach in a covered pan with its clinging water. Cool slightly, squeeze very dry and chop. Drain and chop artichokes.
- Melt butter in a saucepan. Stir in flour 2 minutes, then gradually whisk in milk. Cook gently 5 to 7 minutes until thick.
- Fold in spinach, artichokes, half the mozzarella, salt and pepper.
- Spread in a shallow 1 1/2-quart dish; top with remaining mozzarella and Parmesan.
- Bake 20 to 30 minutes until bubbling and 165°F in the center. Rest 5 minutes and serve with bread or crackers.
Cook with confidence
Before you start
Before you start
Spinach shrinks dramatically; use 10 oz fresh leaves to obtain a useful cooked amount. Squeeze the cooked greens and drain artichokes thoroughly so the bake stays creamy.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F.
Cheese in Two Roles
Half the 1 cup mozzarella goes inside for stretch; the remainder plus 1/2 cup Parmesan forms the browned top. Mixing all cheese into the base leaves no crust.
A Golden Top Is Only Half the Check
Bake until the center reaches 165°F as well as bubbling. A shallow 1 1/2-quart dish heats more evenly than a deep crock. Let the bake stand five minutes so the sauce settles before scooping; prolonged baking in search of a darker top makes the cheese oily.
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