Artichoke And Spinach Madeline
|Frozen spinach||16 Ounce|
|Quartered artichokes||1 Can (10 oz)|
|Chopped cajun trinity||2 Cup (32 tbs)|
|Minced garlic||1 Teaspoon|
|Shredded monterrey jack cheese||6 Ounce|
|Shredded cheddar cheese||6 Ounce|
|Worcestershire sauce||1 Tablespoon|
Begin by cooking the Spinach according to package directions.
Then, using two mixing bowls and a mesh strainer - begin to separate the spinach from the liquid. Press out the excess well. Reserve the liquid for use in the sauce. Set aside.
Next, with one tablespoon butter, sauté the Cajun Trinity until translucent. Add minced garlic toward the end.
Pour in the PET milk and stir constantly for about 3 minutes. Be sure there are no lumps.
Add in the 1 Tablespoon Worchestershire sauce. Stir well.
Turn off heat and stir in the 1 cup of each cheese. Stir well to melt.
Sauce will be thick, so add by spoonfuls the reserved spinach liquid and stir in well.
Sauce should still be creamy, but not too watery.
Fold in the Spinach and Artichokes.
Pour into a casserole dish.
Cover with more shredded cheeses and/or breadcrumbs.
Bake on 350 degrees for 20 minutes or enough to melt the cheeses.
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