Public recipe with member extras
Camel Milk Spinach and Artichoke Bake
A rich, cheesy spinach and artichoke bake using a camel milk cream base.
Vegetarian & Grain Mains · Party Appetizers · Weeknight Sides
What you need
Ingredients
- 1 batch Camel Milk Béchamel (see Sauces chapter)
- 2 cups Fresh Spinach, wilted and chopped
- 1 cup Canned Artichoke Hearts, chopped
- 1 cup Shredded Mozzarella
- 1/2 cup Grated Parmesan
Method
Instructions
- Preheat oven to 375°F. Prepare the camel milk béchamel as directed.
- Fold in the wilted spinach, artichoke hearts, and half the mozzarella.
- Transfer to a baking dish and top with the remaining mozzarella and Parmesan.
- Bake 20 to 25 minutes until bubbling and golden.
- Serve warm with bread or crackers.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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