2 cloves of garlic, minced
1/2 small onion, chopped
1/4 cup butter
3 tablespoons of all-purpose flour
2 10 ounce boxes of frozen spinach, thawed and squeezed dry through a colander
12 ounce jar of artichoke hearts, drained and coarsely chopped
2 cups of heavy cream
1/4 cup of sour cream
1/4 cup of chicken broth
2/3 cup of fresh-grated Pecorino Romano cheese
1/2 cup of shredded white cheddar cheese
2 teaspoons of lemon juice
2 tablespoons of olive oil
1/2 cup of panko breadcrumbs
Sea salt and pepper
Lightly saute the garlic and onions in half the butter over medium heat for 3 minutes. Add the flour and the rest of the butter. Mix well, and continue to cook for 2 minutes.
Add spinach, artichokes, broth, and creams. Cook over medium heat (stirring well) for 5 minutes. Add the cheese, and season with salt, pepper, and lemon juice.
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 2 cloves of minced garlic, and cook them until they're lightly toasted, about 1 minute. Stir in 1.2 cup of panko breadcrumbs, season with sea salt, and cook another minute.
Pour the artichoke-spinach mixture in a well-buttered ceramic or Pyrex dish. Sprinkle it with crumbs, and bake at 350 degrees for 30-40 minutes, until the crumbs turn golden brown.
Come back tomorrow for the unveiling of Taste and See's first giveaway!!!