Artichoke and Spinach Au Gratin |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This side dish is absolutely FABULOUS!!! It is requested frequently in my house. It's easy and a crowd pleaser. It was originally in Sunset Magazine 11/98. Ingredients:
20 ounces frozen spinach (thawed) |
1 onion (chopped) |
1/4 cup water |
1 tablespoon butter |
2 tablespoons all-purpose flour |
1 cup chicken broth |
1/4 cup whipping cream |
1/4 teaspoon nutmeg |
salt and pepper |
18 ounces artichokes (frozen) |
1 teaspoon thyme |
1 teaspoon coriander seed (coarsely chopped) |
1 teaspoon dried basil |
1/2 teaspoon black peppercorns (coarsely chopped) |
3/4 cup gruyere cheese (shredded) |
Directions:
1. Preheat oven to 350°F.
2. SPINACH FILLING:.
3. Squeeze out as much liquid as possible from the spinach and coarsely chop.
4. Saute onion, water, and butter until onion is lightly browned, about 5 minutes.
5. Remove from heat and mix 2 tbl flour with onion, then smoothly stir in 1 cup broth and 1/4 cup whipping cream or half and half (light cream).
6. Season with nutmeg. Stir over high heat until boiling, about 2 minutes.
7. Add spinach, mix well, and season to taste with salt and pepper.
8. Use hot or cold.
9. ARTICHOKES:.
10. Combine thyme, coriander, basil, peppercorns, artichoke hearts and enough water to cover and simmer until thawed, about 10 minutes.
11. Drain.
12. Place artichokes in a shallow 8 or 9 wide casserole.
13. Cover with spinach filling and sprinkle with cheese.
14. Bake at 350°F until cheese is lightly browned about 35 minutes.
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