Spinach & Artichoke Appetizer

Delicious layers of flavor in these bite size appetizers. Quick and easy prep.
Recipe courtesy of Chef Linda Duggan


  • 1 (9oz) box frozen artichoke hearts - defrosted
  • 2 tablespoons olive oil
  • 2 packed cups of Olivia’s Organics Baby Spinach - chopped
  • Salt and pepper to taste
  • 18 small slices of brie
  • 1/4 cup sundried tomatoes - chopped


  • Defrost the artichoke hearts according to package directions.
  • Heat the olive oil in a sauté pan and cook the spinach until wilted. Season with salt and pepper and set aside to cool slightly.
  • Preheat broiler.
  • Arrange artichokes hearts on an oven safe dish. Top each artichoke heart with a dollop of spinach, a slice of brie and a sundried tomato. Broil until cheese is melted, approximately 2 to 3 minutes.

Categories: Appetizer, Spinach