Native Forest Quartered Artichoke Hearts Description
The perfect addition to salad and antipasto.
Native Forest Quartered Artichoke Hearts are grown with sustainable practices that replenish soil nutrients and promote biodiversity. Tender and delicious, our Quartered Artichoke Hearts are superb in salads and side dishes. In a hurry? Treat yourself to a light and wholesome artichoke snack straight from the can. You and your family are sure to enjoy Native Forest Quartered Artichoke Hearts! The quality you see and taste is only a hint of the care that goes into every Native Forest Product.
Directions
Drain, rinse and serve.
Refrigerate unused portion in glass or plastic container and enjoy within 4 days.
Free Of
Gluten, GMO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Can (240 g)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 70 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 770 mg | 33% |
|
| Total Carbohydrate | 15 g | 5% |
|
| Dietary Fiber | 5 g | 18% |
|
| Total Sugars | 3 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 80 mg | 6% |
|
| Iron | 0.7 mg | 4% |
|
| Potassium | 380 mg | 8% |
|
Other Ingredients: Artichoke hearts, water, sea salt, and citric acid.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Spinach & Artichoke Puff Pastry Wreath
[vc_row][vc_column][vc_column_text]Nothing says holiday magic like an edible golden wreath fresh from the oven, and this puff pastry appetizer brings all the festive charm. Filled with creamy spinach-artichoke goodness, bright pops of sun-dried tomato and a swirl of pesto, it’s the kind of cheerful, shareable bite that disappears fast but is remembered forever. Simple to shape and gorgeous to serve, this edible centerpiece earns its spotlight at any holiday celebration.
Spinach & Artichoke Puff Pastry Wreath
- 1 Tbsp. olive oil
- Pinch fine sea salt
- 8 oz. fresh baby spinach leaves
- 1 can (14 oz.) artichoke hearts ( in water, drained and chopped)
- 1/2 cup spreadable cream cheese
- 1/2 cup sun dried tomatoes in oil (drained and chopped)
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts (chopped)
- 1/8 tsp. crushed red pepper
- 1 sheet puff pastry (thawed according to pkg. directions)
- 1/3 cup basil pesto
- 1 large egg (beaten)
- Poppy seeds (optional, for sprinkling)
- Sesame seeds (optional, for sprinkling)
Preheat oven to 425 degrees F. Line large rimmed tray with parchment paper.
Heat olive oil in large saucepan. Add spinach and salt and cook until spinach wilts. Drain thoroughly. Transfer to small bowl to cool. (Note: Get out as much water as possible – blotting with paper towel is encouraged.)
- In large bowl, combine artichoke hearts, cream cheese, sun dried tomatoes, Parmesan cheese, walnuts and crushed red pepper. Stir in cooked spinach.
- On lightly floured surface, roll puff pastry into an 11-½-inch square. Place a 10-½-inch dinner plate in the center and trace around it with a paring knife to cut out a large circle. (You’ll automatically have about a ½-inch border.) Transfer the pastry circle to the prepared tray.
- Using a 3-½-inch round cutter, gently press a circle in the center of the pastry—just to mark it, not to cut through. Inside this marked circle, use a paring knife to cut an “X,” then cut each of the 4 triangles in half to make 8 small triangles. Lightly brush just the triangles with beaten egg.
- Spread the pesto around the outer ring of the pastry, keeping a 1-inch clean border along the outer edge. Spoon the cheese-spinach mixture evenly over the pesto. Fold the outermost edge of the pastry up and over the filling. Then lift each small center triangle and stretch its tip outward to meet the folded outer edge, pressing gently with fingertips to seal everything together.
- Brush pastry with beaten egg. Sprinkle with poppy seeds or sesame seeds.
- Bake in preheated oven for 40-45 minutes or until flaky and deeply golden brown. Serve warm.
- Wrap leftovers in foil and refrigerate for up to 3 days. Reheat in 375 degrees F oven for 10 minutes, or until warmed through.
Shop this recipe (and stock your pantry) in one stop at Vitacost.
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