Spinach-Stuffed Artichoke Bottoms with Creole Bechamel
Ingredients
- 3 14-ounce cans artichoke bottoms
- 1 10-ounce box frozen, chopped spinach
- 1 tablespoon extra virgin olive oil
- 4 slices pancetta, chopped
- 1/4 cup chopped onions
- 1 garlic clove, minced
- 1 cup Creole Bechamel Sauce (see recipe)
- 1/2 cup Parmesan cheese
- 1/4 cup Italian bread crumbs
- Salt and pepper to taste
Instructions
Drain artichoke bottoms; soak in cold water for one hour to remove brine and vinegar taste. Cook spinach according to package directions; drain and set aside. In a large skillet, heat olive oil over medium heat. Add pancetta; cook until it begins to crisp, about 3 minutes. Add onions and garlic; sauté until tender, an additional 3-5 minutes. Add spinach; cook until heated through, about 5 more minutes. Remove from heat and stir in Creole Bechamel Sauce, Parmesan cheese and Italian bread crumbs. Add salt and pepper to taste. Spoon spinach mixture evenly into artichoke bottoms. Bake until lightly brown on top, 8-10 minutes. Serves 6-8.