Creamed Artichokes & Spinach
Never serve a mistake. "You’re only as good as the last thing you do."
3 bunches fresh spinach, stems removed
1 can artichoke hearts
2 cups fresh mushrooms, sliced
2 large onions, chopped
1 bunch shallots, chopped
3 toes garlic, finely chopped
½ pint whipping cream
8 oz. Cream cheese, room temperature
3 cups Romano cheese, grated
2 sticks butter
Preheat oven to 350. Drain and cut up artichokes. Saute mushrooms in butter and drain off excess liquid. Saute onions, shallots and garlic in ½ stick of butter until soft. Add spinach, atritchoke hearts and mushrooms. Simmer 5 minutes. In another pan, heat cream and cream cheese until soft and creamy. Add spinach mixture. Add remaining butter; melt. Fold in romano cheese until blended well. Place in covered casserole. Bake for 30 minutes at 350. Serves 6 to 8.
One pound of fresh spinach will yield about 1 ½ cups of cooked spinach.
Never serve a mistake. "You’re only as good as the last thing you do."
3 bunches fresh spinach, stems removed
1 can artichoke hearts
2 cups fresh mushrooms, sliced
2 large onions, chopped
1 bunch shallots, chopped
3 toes garlic, finely chopped
½ pint whipping cream
8 oz. Cream cheese, room temperature
3 cups Romano cheese, grated
2 sticks butter
Preheat oven to 350. Drain and cut up artichokes. Saute mushrooms in butter and drain off excess liquid. Saute onions, shallots and garlic in ½ stick of butter until soft. Add spinach, atritchoke hearts and mushrooms. Simmer 5 minutes. In another pan, heat cream and cream cheese until soft and creamy. Add spinach mixture. Add remaining butter; melt. Fold in romano cheese until blended well. Place in covered casserole. Bake for 30 minutes at 350. Serves 6 to 8.
One pound of fresh spinach will yield about 1 ½ cups of cooked spinach.
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