Artichoke and Spinach Au Gratin

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• SPINACH FILLING

• 20  ounces frozen spinach (thawed)
• 1  onion (chopped)
• 1⁄4 cup water
• 1  tablespoon butter
• 2  tablespoons all-purpose flour
• 1  cup chicken broth
• 1⁄4 cup  whipping cream
• 1⁄4 teaspoon nutmeg
•  salt and pepper

• ARTICHOKES

• 18  ounces artichokes (frozen)
• 1  teaspoon thyme
• 1  teaspoon  coriander seed (coarsely chopped)
• 1  teaspoon dried basil
• 1⁄2 teaspoon black peppercorns (coarsely chopped)
• 3⁄4 cup gruyere cheese (shredded)

Directions

1. Preheat oven to 350°F.
2. SPINACH FILLING:
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.
9. ARTICHOKES:
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.