Recipe courtesy of Tiffany Theriot

Spinach and Artichoke Stuffed Beignets

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 13 to 18 beignets
Share This Recipe


Beignet Dough:

Balsamic Maple Reduction:


  1. For the dough: Toss together the artichokes and lemon juice. Toss in the spinach and garlic and saute altogether until the spinach is slightly wilted. Stir in the heavy cream, cream cheese and Parmesan over medium-low heat until the cheese is melted.
  2. Remove from the heat and gradually add the breadcrumbs until the mixture is slightly thickened, and then chill until ready to stuff. The mixture should thicken as it chills.
  3. Roll the dough into small beignet shapes. Make the beignets your own: you can add 4 ounces of your favorite cheese for extra flavor and cheesy goodness, stuffing small cubes into the center of each beignet. For example: feta cheese, smoked mozzarella or Asiago, just to name a few. Have fun with it!
  4. For the glaze: Heat a pan over medium-high heat, and add the syrup and vinegar. Stir until bubbling and slightly reduced to the consistency of a light syrup, 3 to 5 minutes. Remove from the heat and stir in the sugar until blended. The sauce should be tangy and slightly sweet with a gentle hint of maple.
  5. Heat a few inches of oil to about 350 degrees F in a deep skillet. Deep-fry the beignets, flipping frequently, until they become a golden color. Drain them for a few seconds on paper towels.
  6. Dust the center of plates very lightly with confectioners' sugar, then drizzle the balsamic maple reduction in whatever pattern desired over the bottom of plate before setting down the beignets.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Make Nutella

Nuts for Nutella? Make your own chocolate-hazelnut spread with just a few everyday ingredients.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.