Categories: Appetizers
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 onion, chopped fine
- 2 (10-ounce) jars artichoke hearts, drained, squeezed dry, and chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 1/2 cups grated Parmesan cheese, divided
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
Directions
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Heat oven to 450 degrees F.
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In a large saucepan over medium-high heat melt 2 tablespoons butter. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to a small bowl; set aside.
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Melt remaining butter in now empty saucepan over medium heat. Stir in flour and cook until golden, about 1 minute. Slowly whisk in half-and-half, 1 1/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Remove from heat and stir in spinach and reserved artichoke mixture.
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Transfer to 1-quart baking dish and sprinkle with remaining cheese. Bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes before serving.