Artichoke and Spinach Au Gratin

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Recipe by Pepina Rae

This side dish is absolutely FABULOUS!!! It is requested frequently in my house. It's easy and a crowd pleaser. It was originally in Sunset Magazine 11/98.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  3. Squeeze out as much liquid as possible from the spinach and coarsely chop.
  4. Saute onion, water, and butter until onion is lightly browned, about 5 minutes.
  5. Remove from heat and mix 2 tbl flour with onion, then smoothly stir in 1 cup broth and 1/4 cup whipping cream or half and half (light cream).
  6. Season with nutmeg. Stir over high heat until boiling, about 2 minutes.
  7. Add spinach, mix well, and season to taste with salt and pepper.
  8. Use hot or cold.
  10. Combine thyme, coriander, basil, peppercorns, artichoke hearts and enough water to cover and simmer until thawed, about 10 minutes.
  11. Drain.
  12. Place artichokes in a shallow 8 or 9" wide casserole.
  13. Cover with spinach filling and sprinkle with cheese.
  14. Bake at 350°F until cheese is lightly browned about 35 minutes.

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