Artichoke and Spinach Au Gratin

Name: Artichoke and Spinach Au Gratin
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4-6 serving(s)
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)

Submitted by Pepina Rae

"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."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4-6

ingredients

SPINACH FILLING
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
ARTICHOKES
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

Preheat oven to 350°F.
SPINACH FILLING:
Squeeze out as much liquid as possible from the spinach and coarsely chop.
Saute onion, water, and butter until onion is lightly browned, about 5 minutes.
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).
Season with nutmeg. Stir over high heat until boiling, about 2 minutes.
Add spinach, mix well, and season to taste with salt and pepper.
Use hot or cold.
ARTICHOKES:
Combine thyme, coriander, basil, peppercorns, artichoke hearts and enough water to cover and simmer until thawed, about 10 minutes.
Drain.
Place artichokes in a shallow 8 or 9" wide casserole.
Cover with spinach filling and sprinkle with cheese.
Bake at 350°F until cheese is lightly browned about 35 minutes.

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RECIPE SUBMITTED BY

Pepina Rae

I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.

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