I've been waiting for the Big Guy to get home before we tried this recipe. It is hard to cook for one person and I just love cooking for him because he will eat almost anything. The only thing he really doesn't want is rutabaga. Rutabaga? Before we were married I didn't even know what that was. But apparently it is one of his Dad's favorites therefore something he had tried. So far I've found it pretty easy to avoid but I might have to find some good recipes when the in-laws visit!
This casserole makes a great side dish for a lighter meat like chicken, although we had it with meatloaf tonight and I thought it went well. Next time I might try adding some breadcrumbs as a binder because it wasn't quite casserolish. However it's shape didn't effect it's taste!
2 10oz packages chopped spinach, thawed
1 14-oz can artichoke hearts
2 T butter
2 T chopped onion
2 T all purpose flour
1/2 cup milk
3/4 tsp garlic salt
1/4 tsp pepper
1 tsp Worcestershire sauce
3/4 cup shredded Parmesan cheese
Drain the chopped spinach well but reserve 1/2 a cup of the spinach liquid. It's messy but honestly the best way to do this after you've drained the initial liquid is to pick it up and squeeze it with your freshly washed hands! Drain the artichoke hearts and quarter them.
Melt the butter over medium high heat. Saute the onions until they are tender. (I doubled the amount of onions, butter and flour because I love onions!) Add flour and stir constantly for one minute. Stir in the spinach liquid and milk and stir for 2 minutes. The mixture will start the get thick and bubbly.
Add the spinach, artichokes, garlic salt, pepper and Worcestershire and stir. Spoon into a baking dish (I used an 8x8 pan). Sprinkle with the Parmesan cheese.
Bake at 350 for 30 minutes.
This was SUPER yummy. It is also a decently healthy way to get some good greens in your diet. It was flavorful without being too rich and almost resembled a spinach-artichoke dip you would order at a restaurant.
I hope you enjoy it as much as we did!