Spinach With Artichokes And Wine
|Frozen chopped spinach||20 Ounce (Two 10 Ounce Package)|
|Hard-cooked eggs||2 , chopped|
|Garlic powder||1 Dash|
|Melted butter||1⁄4 Cup (4 tbs)|
|Artichoke bottoms||12 , drained|
|Dry white wine||1 Cup (16 tbs) (Use Bordeaux)|
|Port salut||8 Ounce, shredded (1 Package)|
Cook spinach; drain.
Squeeze out moisture.
Stir in eggs, garlic powder, butter, and salt to taste; spoon on artichoke bottoms that have been placed on cookie sheet.
Bake in preheated 400°F oven 20 minutes or until hot.
Heat wine to lukewarm.
Stir in cheese a handful at a time until melted and sauce is smooth.
Season with salt and garlic powder.
Spoon sauce over spinach and bottoms.