Barb's Spinach & Artichoke al Forno - menu description
Source: Maggiano's

Diced artichoke hearts, spinach, tomatoes and asiago cheese baked with alfredo sauce until bubbling and golden; served with crispy Foccacia bread.

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SPINACH ARTICHOKE DIP (like Maggiano's)
Source: Foodservice.com, Friday March 29, 2002

With a little assistance from the microwave, this dip, a restaurant replica version of one served at Maggiano's Little Italy, Woodland Hills (and other locations), goes together fast, with a homemade Alfredo-style sauce as the base. For convenience, we've used frozen chopped spinach cooked in the microwave and well drained. Asiago and Parmesan cheeses add flavor punch along with sun- dried tomato strips. The works is oven-baked just prior to serving. If you have any leftover, keep refrigerated. The dip reheats well in the microwave oven on 50 percent power. Serve with tortilla chips or crostini as the restaurant does.

1 1/2 cups whipping cream
1 tablespoon flour
1/4 teaspoon garlic pepper
4 tablespoons grated Parmesan cheese OR Parmesan-Romano cheese
1 (16-ounce) package frozen chopped spinach, cooked in microwave and drained well
1 cup shredded Asiago cheese
1 (14-ounce) can artichoke hearts, chopped (be sure they are drained, then rinsed and well drained before chopping)
1/4 cup slivered rehydrated sun-dried tomato pieces

In a glass bowl or large glass measuring cup, whisk together cream, flour, garlic pepper and 2 tablespoons Parmesan cheese until well blended. Heat in microwave oven 2 1/2 to 3 1/2 minutes, stirring twice, until very hot and thickened slightly. Stir in spinach, Asiago cheese, artichoke hearts and sun-dried tomatoes until well mixed.

Turn into a 9-inch pie, quiche or attractive serving dish, spreading evenly. Sprinkle top evenly with remaining 2 tablespoons Parmesan cheese. Bake, uncovered, in preheated 350-degree oven 15 to 18 minutes or until hot and bubbly. Serve with thinly sliced crisp crostini or tortilla chips.

Makes 6 or more servings.