Spinach and Artichoke Casserole
|Butter||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen spinach/3 package (each 10 oz/ 284 g) frozen, thawed||5 Pound, trimmed, washed, cooked and . squeezed dry|
|Freshly ground pepper||To Taste|
|Mushrooms||5 Pound, sliced|
|Lemon juice||1 Tablespoon (From 1 Lemon)|
|Whipping cream||2 1⁄2 Cup (40 tbs)|
|Canned artichoke bottoms||28 Ounce, drained, rinsed and sliced (2 Cans, Each 14 Oz/ 398 Milliliter)|
In large skillet, melt 1/4 cup (50 mL) butter.
Cook garlic for 1 minute, without browning, and add spinach; cook for about 5 minutes longer or until most of liquid has evaporated.
Season with nutmeg, and salt and pepper to taste.
Spread spinach into two 8-cup (2 L) buttered casserole dishes.
In same skillet, melt 1/4 cup (50 mL) butter; add mushrooms and sprinkle with lemon juice. (You may have to cook mushrooms in 2 batches.)
Cook over high heat until liquid has evaporated.
Stir in 2 cups (500 mL) cream, and salt and pepper to taste; cook until cream is partially reduced and mushrooms are coated with sauce.
Spread over spinach.
Melt remaining butter and add sliced artichoke bottoms.
Toss well and season with salt and pepper to taste.
Spread over mushrooms and drizzle with remaining cream.
Bake, uncovered, in 350°F (180°C) oven for 15 minutes or until hot and bubbly.