2 bunches of spinach
2 tablespoons of butter or oil
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
12 cooked or canned artichoke hearts
MOLHO
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 1/3 cups of milk (320 ml)
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
2 eggs
4 tablespoons of grated Parmesan cheese
2 bunches of spinach
2 tablespoons of butter or oil
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
12 cooked or canned artichoke hearts
MOLHO
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 1/3 cups of milk (320 ml)
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
2 eggs
4 tablespoons of grated Parmesan cheese
Place the spinach leaves on top of a large colander or over a steaming basket with boiling water
Cover and steam for about 3 minutes until the spinach wilts
Drain, chop, and reserve
In a medium skillet, heat the butter or oil over high heat
Add the reserved spinach, salt, black pepper, and nutmeg
Stir constantly for about 2 minutes
In a medium bowl, arrange the artichoke hearts
Spread the spinach over the artichoke hearts 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 a thick paste forms
Gradually add the milk, stirring until smooth
Add the salt, black pepper, nutmeg, and eggs
Cook, stirring constantly, until the sauce thickens
Finishing touch: distribute the sauce over the spinach, sprinkle with grated Parmesan cheese, and bake in the preheated oven for about 10 minutes or until hot
Serve immediately.
