2 bunches of spinach
2 tablespoons of olive oil or butter
1 tablespoon of salt
1 pinch of black pepper
1 pinch of nutmeg
12 cooked artichoke bottoms or canned
FOR THE SAUCE
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 1/3 cups of milk (320 ml)
1 tablespoon of salt
1 pinch of black pepper
1 pinch of nutmeg
2 egg yolks
4 tablespoons of grated Parmesan cheese
2 bunches of spinach
2 tablespoons of olive oil or butter
1 tablespoon of salt
1 pinch of black pepper
1 pinch of nutmeg
12 cooked artichoke bottoms or canned
FOR THE SAUCE
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 1/3 cups of milk (320 ml)
1 tablespoon of salt
1 pinch of black pepper
1 pinch of nutmeg
2 egg yolks
4 tablespoons of grated Parmesan cheese
Place the spinach leaves on top of a large steamer or over a vaporizer with boiling water
Cover and cook in the vapor for about 3 minutes, until the leaves wilt
Drain, chop, and reserve
In a medium skillet, heat the olive oil or butter over high heat
Add the reserved spinach, salt, black pepper, and nutmeg
Leave on the heat, stirring constantly, for about 2 minutes
In a refrigerated form, arrange the artichoke bottoms
Distribute the spinach over the artichoke bottoms and reserve
Preheat the oven to 200°C (hot)
PREPARE THE SAUCE: In a medium saucepan, melt the butter over low heat
Add the flour and stir until it forms a thick paste
Gradually add the milk, stirring until smooth
Add the salt, black pepper, nutmeg, and egg yolks
Cook, stirring constantly, until it thickens
Distribute the sauce over the spinach, sprinkle with grated Parmesan cheese, and place in the preheated oven for about 10 minutes or until warm
Serve immediately
130 calories per serving
Water or rosé wine
$ Chandon Rosé, Brazil; Rosé D'Anjou Henry le Cuvier 94, France; Chateau Val Joanis Rosé 95, France
