Food & Recipes

Spinach-Artichoke Waffles

by Rachael Ray Show Staff 1:16 PM, February 12, 2014

Aired February 12, 2014

Serves 4
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

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.