Served as accompaniment. Non-vegetarian dish.

2 (10 ounce) boxes frozen Spinach, thawed

1/4 cup Butter

2 Tablespoons minced Garlic

1/2 cup minced Onions

1/4 cup All-purpose Flour

1 pint heavy Whipping Cream

1/4 cup Chicken stock

2 teaspoons fresh Lemon Juice

1/2 teaspoon hot Sauce

1/4 teaspoon ground Cayenne Pepper

1 teaspoon Salt

2/3 cup grated fresh Pecorino Romano Cheese

1/4 cup Sour Cream

1 cup shredded white Cheddar Cheese

1 (12 ounce) jar marinated Artichoke Hearts, drained and coarsely chopped.

Preheat oven to 350 degrees. Squeeze all of the moisture out of the thawed spinach and set aside. In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes. Add flour and cook for 3 minutes. Slowly whisk in cream and stock and bring to a boil, stirring constantly. Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted. Remove from heat and add sour cream and then fold in spinach and artichoke hearts. Transfer to a baking dish and sprinkle cheddar on top. Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.

Preparation time: 30 minutes

Cooking time: 1 1/4 hours

Serves: 12

You may also be interested in ...