Artichoke And Spinach Au Gratin - cooking recipe

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)

Preparation

Preheat oven to 350\u00b0F.
SPINACH FILLING:
Squeeze out as much liquid as possible from the spinach and coarsely chop.
Saute onion, water, and butter until onion is lightly browned, about 5 minutes.
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).
Season with nutmeg. Stir over high heat until boiling, about 2 minutes.
Add spinach, mix well, and season to taste with salt and pepper.
Use hot or cold.
ARTICHOKES:
Combine thyme, coriander, basil, peppercorns, artichoke hearts and enough water to cover and simmer until thawed, about 10 minutes.
Drain.
Place artichokes in a shallow 8 or 9\" wide casserole.
Cover with spinach filling and sprinkle with cheese.
Bake at 350\u00b0F until cheese is lightly browned about 35 minutes.