Artichoke Bottoms Filled With Spinach

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb fresh baby spinach
• 2 cups boiling water
• 1/2 teaspoon salt
• 1 tablespoon butter
• salt and pepper, to taste
• 1/8 teaspoon nutmeg
• 1/2 cup bechamel sauce
• 1 egg yolk
• 1 tablespoon cream
• 6 artichoke bottoms, cooked
• 6 teaspoons parmesan cheese, grated

Recipe

• 1 cook spinach in boiling salted water about 1 minute, stirring several times.
• 2 drain well, pressing to remove all moisture.
• 3 chop finely, either by hand or in food processor.
• 4 heat oven to 400 degrees.
• 5 melt butter in small skillet; add spinach,salt,pepper,and nutmeg and cook over medium low heat until thoroughly heated.
• 6 combine bechamel sauce with egg yolk and cream; carefully stir into spinach.
• 7 continue cooking until just simmering, stirring constantly. do not boil.
• 8 arrange artichoke bottoms in baking dish and fill with spinach.
• 9 sprinkle with parmesan cheese.
• 10 bake 10 minutes or until nicely glazed.
• 11 if desired may run under the broiler to brown lightly.