Reviewed: Sep. 27, 2009

As others said, this truely tastes as good as it looks. I made this along with the Stuffed Valentino Chicken on this site, and my wife, my 11 mo. old, and myself all loved it. Great blend of flavors and it looks great too. It would probably serve well as a filling for chicken breast as well if some cheese was added. Definitely part of our new rotation, and surprisingly inexpensive.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Apr. 19, 2009

It's not often that I find a dish that tastes as good as it looks or the other way around. This one does. I made just a few minor changes, though. To cut down on the fat, I left out the olive oil. I used bacon instead of prosciutto (my store didn't have it), and used a little of the bacon grease left from cooking the bacon to grease the pan before adding the veggies. Delicious and filling enough for a light lunch.

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Elaine

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

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Reviewed: Jul. 7, 2008

I love this as a side dish. Matter of fact, it could almost be a meal...it's so hearty. My husband loves it. It's easy to make and delicious so 5 stars are definitely deserved. :)

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Georgina

Cooking Level: Intermediate

Home Town: Mannheim, Baden-Württemberg, Germany

Living In: Hampton, Virginia, USA

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Reviewed: May 27, 2008

Incredible! I made this for 10 of my family members and it was the first thing to go. The taste is great! I may have added a few more artichokes (just because I love them), other than that, it was perfect!

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Hedder

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Nov. 1, 2007

This turned out to be a heavier side than I was expecting. The prosciutto plus oil, plus marinated artichoke hearts and roasted red peppers made for a very heavy fat/oil taste. Otherwise, the flavor was very good. If I make this again I'll cut back on oil. Another possibility would be to use frozen artichoke hearts (not marinated in oil) and roast your own red peppers. It does make for a very colorful salad, it looked very nice.

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elizajspencer

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Reviewed: Aug. 19, 2007

Husband loved this. I cooked the first time with sauteing the prosciutto to crisp it up and added fresh garlic while I did this. Next time I want to use fresh spinach! Thanks for the great idea!

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Amy

Cooking Level: Expert

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Reviewed: Aug. 14, 2007

We did'nt like this at all. It was way too salty, and we felt the artichokes did'nt go well in this dish. Sorry!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 1, 2007

Easy and tasted good. I only had marinated artichoke hearts and had to sub 1 ounce real bacon bits for the proscuitto but it was still good. I also added about a half cup of shredded mozzarella.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jul. 30, 2007

This was awesome! It was so rich and flavorful. I did not feel it would hold up well for leftovers, so we just ate the whole thing!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 28, 2006

My family gives this dish 5 stars because the flavors are outstanding! We used leftovers to fill omlettes for breakfast - YUM! I really think the spinach could be doubled in this recipe and it would still be just as delicious.

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Gourmet Mom

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Reviewed: Oct. 29, 2006

This was really good. I left out the artichoke hearts because my husband doesn't like them and used turkey bacon. I will make this again.

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cbranch16

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Reviewed: Sep. 28, 2006

Awesome! I am not much of a cook so when I was given the task of bringing a side dish I thought I was in trouble because I couldn't think of anything interesting....this was delicious and also looked good!

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LHICKERS

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Reviewed: Aug. 24, 2006

We really liked this one. I didn't need much salt with the artichokes and procutto. Yummy.

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R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

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Reviewed: Apr. 25, 2006

It was very good. I used more roasted red peppers and artichoke hearts than in the recipe, since I couldn't find jars the exact same size as specified in the recipe. I put everything into a casserole dish, put feta cheese on top and baked it for a short while to heat the cheese. It was very good this way. I would suggest using a salty ham instead of prosciutto since you cook it anyway and prosciutto is more expensive.

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Jennifer

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Reviewed: Feb. 3, 2006

Very, very good. Flavors together are awesome. I made everything as written.

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TRACYLCORY

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Reviewed: Jan. 22, 2006

This was very delicious. Did not add the artichokes, but was very good. Thanks for sharing.

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PIPPYMOE

Cooking Level: Intermediate

Living In: Glen Carbon, Illinois, USA

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Reviewed: Apr. 1, 2005

This side dish won over my husband with it's flavor and corlor. All the ingredients compliment each other for a rich, healthy, satisfying meal.

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GOOFYBIRD

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Colorful Spinach and Prosciutto Side

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