12 oz artichoke hearts drained coarsely chopped canned
0.3 c chicken stock see
0.3 c flour all-purpose
20 oz spinach frozen thawed
1 T garlic fresh minced
1 cup cup heavy whipping cream
0.5 t hot sauce
2 t juice of lemon fresh
0.5 onion chopped
0.7 c pecorino cheese fresh grated
0.5 teaspoon salt
0.3 c cream sour
6 Tbs butter unsalted
0.5 c cheddar cheese shredded white
Equipment
sauce pan
oven
whisk
ramekin
microwave
cheesecloth
Directions
Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible.In heavy saucepan over medium heat, saute garlic and onions in butter until golden, about 3-5 minutes. Stir in flour and cook for 1 minute.Slowly whisk in cream and stock and continue cooking until boiling.Once boiling, stir in lemon juice, hot sauce, salt and Romano cheese; stir until cheese has melted.
Remove from heat and allow to cool for 5 minutes.Stir in sour cream, then fold in dry spinach and artichoke hearts.
Pour in large ovenproof/microwave proof dish. Or smaller ramekins (as shown.)
Sprinkle cheddar evenly on top.
Heat in microwave or bake in oven until cheese on top is melted.
Serve hot with tortilla chips, sour cream and salsa for dipping.
