Spinach With Artichokes And Wine Recipe
Spinach with artichokes and wine is a baked spinach preparation made with added eggs. Made with artichoke bottoms, the spinach with artichokes and wine is cooked with a cheese sauce and is seasoned with garlic to taste.
Ingredients
2 (10-ounce) packages frozen, chopped spinach
2 hard-cooked eggs, chopped
Dash of garlic powder
1/4 cup melted butter
Salt to taste
12 drained artichoke bottoms
1 cup dry white Bordeaux wine
1 (8-ounce) package Port Salut, coarsely shredded
Directions
Cook spinach; drain.
Squeeze out moisture.
Stir in eggs, garlic powder, butter, and salt to taste; spoon on artichoke bottoms that have been placed on cookie sheet.
Bake in preheated 400°F oven 20 minutes or until hot.
Heat wine to lukewarm.
Stir in cheese a handful at a time until melted and sauce is smooth.
Season with salt and garlic powder.
Spoon sauce over spinach and bottoms.
Squeeze out moisture.
Stir in eggs, garlic powder, butter, and salt to taste; spoon on artichoke bottoms that have been placed on cookie sheet.
Bake in preheated 400°F oven 20 minutes or until hot.
Heat wine to lukewarm.
Stir in cheese a handful at a time until melted and sauce is smooth.
Season with salt and garlic powder.
Spoon sauce over spinach and bottoms.
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