1 bunch of fresh spinach
1 tablespoon olive oil
2 cloves of garlic, minced
200g fresh ricotta cheese
Salt to taste
6 cooked artichoke bottoms
White sauce
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg yolk
Salt and black pepper to taste
6 tablespoons grated Parmesan cheese
2 tablespoons toasted pine nuts
1 bunch of fresh spinach
1 tablespoon olive oil
2 cloves of garlic, minced
200g fresh ricotta cheese
Salt to taste
6 cooked artichoke bottoms
White sauce
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg yolk
Salt and black pepper to taste
6 tablespoons grated Parmesan cheese
2 tablespoons toasted pine nuts
1
Place the spinach in a pan and cook until wilted
2
Heat the olive oil in a frying pan, add the garlic and sauté for 1 minute
Add the spinach, ricotta, and season with salt
3
Mix well and place on top of the artichoke bottoms. Reserve
Melt the butter in a pan over low heat
Add the flour and mix well
Add the milk, egg yolk, salt, and black pepper
Cook until thickened
2
Preheat the oven to 250°C (450°F)
Spread the spinach mixture on top of the artichoke bottoms, sprinkle with Parmesan cheese and pine nuts
3
Bake for 10 minutes or until heated through
Serve.
