Spinach with artichokes and wine is a baked spinach preparation made with added eggs. Made with artichoke bottoms, the spinach with artichokes and wine is cooked with a cheese sauce and is seasoned with garlic to taste.
Frozen chopped spinach
20 Ounce (Two 10 Ounce Package)
2 , chopped
1⁄4 Cup (4 tbs)
12 , drained
Dry white wine
1 Cup (16 tbs) (Use Bordeaux)
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.