Deborah Dana

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Recipe of Artichoke Hearts Stuffed with Cheese and Spinach

Artichoke Hearts Stuffed with Cheese and Spinach

30 mins
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Rich artichoke hearts filled with a mixture of cheeses, cream and spinach.
Learn more about Deborah Dana


8 portions
  • 24 artichoke hearts, whole and fresh
  • 4 cups spinach
  • 200 grams Gruyere cheese, grated
  • 175 grams Chihuahua cheese, grated
  • 1/2 cups cream
  • 1/2 cups butter
  • 1 onion, finely chopped
  • 2 cloves garlic
  • 1 cup milk, hot
  • 1 tablespoon salt
  • 1/2 tablespoons black pepper
  • 1 tablespoon chicken bouillon
  • 1/2 tablespoons nutmeg powder


Cook the steamed artichoke hearts for 10 minutes.
Cook the spinach with water and salt for 5 minutes, remove from the water, squeeze and chop.
In a medium saucepan over medium heat melt the butter and brown the onion and garlic.
Remove from heat and add milk and mix with a balloon whisk.
Return to the fire and let the sauce begin to boil. Season with salt, pepper, broth and nutmeg and add cream and cheeses. Mix well. Finally add the spinach and mix.
Cook until the cheeses have melted continuously mixing.
Preheat the oven to 175 degrees Celsius. And oil a refractory to bake where all the hearts fit.
Fill each heart with the spinach mixture and place in the refractory. Bake for 5 minutes or enough to heat and serve.


Serve 3 hearts on a plate and decorate with slices of Gruyere cheese.


To prevent the hearts of alchofa from becoming obscured place in water with lemon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Marcela Quevedo
31/08/2017 12:30:22
Exquisita receta. Nos encanto !!
Maria Alejandra Vargas Gonzalez
22/08/2015 09:18:36
corazones de alcachofa Me encantan lo corazones de alcachofa y esta combinación es deliciosa
Melissa Veytia
17/05/2013 09:55:44
Muy buena receta! Estos corazones de alcachofa hacen la botana perfecta cuando te quieres lucir en una cena. Es una receta fácil de seguir y verdaderamente deliciosa! El relleno por si solo puedes servirlo en un pan grande, campiña.
Lauss Hernández
10/02/2013 20:40:44
Queso Rico Yum yum!

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