by Mollie Katzen
from The Vegetable Dishes I Can't Live Without
(Hyperion, 2007)
Serves 6
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| convert | Ingredients | |
| One 12-ounce bag | frozen artichoke hearts | |
| 1 pound | fresh baby spinach leaves (or 1 pound frozen chopped spinach) | |
| 1 tablespoon | extra-virgin olive oil | |
| 1 cup | finely minced onion | |
| 2 teaspoons | minced or crushed garlic | |
| 1/4 teaspoon | salt | |
| Freshly ground black pepper, to taste | ||
| 1/2 cup | coarse bread crumbs | |
| 1/3 cup | grated Parmesan cheese | |
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2. Place the artichoke hearts in a colander and run them under tap water to defrost. Set aside to drain thoroughly.
3. Place the spinach in a separate colander and rinse. Shake to remove most, but not all, of the water clinging to the leaves. If using frozen spinach, thaw it in a colander under running tap water and then let it drain well — pressing out most of the excess liquid with the back of a spoon. It doesn't have to be bone-dry, just not soupy.
4. Place a large, deep skillet with an ovenproof handle over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and sauté for about 5 minutes, or until translucent.
5. Increase the heat to medium-high, add the spinach, and cover. Cook, tossing occasionally, for 3 to 4 minutes, or until wilted. Remove the cover and continue to cook, tossing occasionally, for about 10 minutes, or until the liquid released by the spinach mostly evaporates.
6. Turn the heat back down to medium, then add the garlic, salt, and a few grinds of black pepper. Sauté until the garlic is fragrant, 1 to 3 minutes, then stir in the drained artichoke hearts and remove from the heat.
7. Smooth the top surface with the back of a spoon, and sprinkle the bread crumbs evenly over the top, followed by an even layer of cheese.
8. Bake, uncovered, for 10 to 15 minutes, or until the Parmesan is golden and the bread crumbs have turned golden and crispy. Serve hot or warm.
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