Ingredients
2 cans (14 ounces each) artichoke bottoms, drained1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry3/4 cup heavy whipping cream3/4 cup shredded Swiss cheese3/4 cup chopped or sliced almonds, divided 2 large garlic cloves, minced2 teaspoons prepared horseradish1/2 teaspoon salt1/4 teaspoon coarsely ground pepper
Preparation
Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds.
Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.
