Rich artichoke hearts filled with a mixture of cheeses, cream and spinach.
Learn more about Deborah Dana
Ingredients8 portions
Preparation
Cook the steamed artichoke hearts for 10 minutes.
Cook the spinach with water and salt for 5 minutes, remove from the water, squeeze and chop.
In a medium saucepan over medium heat melt the butter and brown the onion and garlic.
Remove from heat and add milk and mix with a balloon whisk.
Return to the fire and let the sauce begin to boil. Season with salt, pepper, broth and nutmeg and add cream and cheeses. Mix well. Finally add the spinach and mix.
Cook until the cheeses have melted continuously mixing.
Preheat the oven to 175 degrees Celsius. And oil a refractory to bake where all the hearts fit.
Fill each heart with the spinach mixture and place in the refractory. Bake for 5 minutes or enough to heat and serve.
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