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Playing Spinach-Artichoke Waffles


  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 10-ounce package frozen chopped spinach, defrosted
  • 1 14-ounce can artichokes in water, drained and chopped, approximately 1 1/2 cups
  • 1 5.2-ounce block Boursin cheese, chopped
  • 1/2 cup Parmigiano Reggiano, grated
  • 1 1/2 cups buttermilk biscuit mix
  • 1 cup milk
  • 4 eggs, soft-scrambled


Serves: 4


Set a waffle iron to medium-high.

In a small saucepot over medium-high heat, add oil and garlic. Let the garlic infuse into the oil, about 10 minutes, or until fragrant.

Wring out the thawed spinach in a dishtowel to remove the excess liquid. Place the spinach into a large mixing bowl along with the chopped artichokes, Boursin, Parmigiano-Reggiano, biscuit mix and milk; combine.

Using a pastry brush, brush the inside of the waffle iron with some garlic oil. Evenly pour the spinach-artichoke mix over the waffle maker. Close the waffle maker and cook 5 minutes. 

Remove waffles from the waffle iron and serve with soft-scrambled eggs.