Artichoke Bottoms Filled With Spinach

This is a very simple, yet impressive side dish. It may be prepared 1 day ahead and and baked just before serving. Increase baking time to heat through, if refrigerated. Originally from an April 1978 issue of Bon Apetit.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb  fresh  Baby Spinach
• 2  cups boiling water
• 1⁄2 teaspoon salt
• 1  tablespoon butter
•  salt and pepper, to taste
• 1⁄8 teaspoon nutmeg
• 1⁄2 cup bechamel sauce
• 1  egg yolk
• 1  tablespoon  cream
• 6  artichoke bottoms, cooked
• 6  teaspoons parmesan cheese, grated

Directions

1. Cook spinach in boiling salted water about 1 minute, stirring several times.
2. Drain well, pressing to remove all moisture.
3. Chop finely, either by hand or in food processor.
4. Heat oven to 400 degrees.
5. Melt butter in small skillet; add spinach,salt,pepper,and nutmeg and cook over medium low heat until thoroughly heated.
6. Combine bechamel sauce with egg yolk and cream; carefully stir into spinach.
7. Continue cooking until just simmering, stirring constantly. Do NOT boil.
8. Arrange artichoke bottoms in baking dish and fill with spinach.
9. Sprinkle with parmesan cheese.
10. Bake 10 minutes or until nicely glazed.
11. If desired may run under the broiler to brown lightly.