- 1-10 ounce package frozen chopped spinach, defrosted
- 4 canned artichoke hearts, well drained
- 5 tbsp. butter
- ¼ cup minced onions
- 2 tsp. minced shallots
- 1 tsp. minced garlic
- ¼ tsp. nutmeg
- ½ tsp. salt
- 1/8 tsp. pepper
- 1 tbsp. flour
- 2 cups heavy cream
- 4 ounces ( 1 cup ) shredded mozzarella
- 6 ounces ( 2 cups ) shredded Parmesan
Drain, then squeeze as much moisture out of the spinach as possible. Break up the clumped spinach and place in a large bowl.
Chop the artichoke coarsely, and combine with spinach.
In a heavy saucepan, melt the butter over medium heat. Add the onions and sauté 3 minutes. Stir in the shallots, garlic, nutmeg, salt, pepper, and continue cooking 2 minutes.
Sprinkle the flour evenly over the sautéed mixture. Lower the heat to medium-low and cook 2 minutes. Slowly add the cream, stirring constantly all the while, until slightly thickened, then let simmer 5 minutes.
Add mozzarella, a little at a time, stirring until thoroughly melted. Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning. Remove from heat and let cool, 10 minutes.
Stir the sauce into spinach mixture, mixing well. Pour into ovenproof dish. Serve.