Spinach Artichoke Recipe

Prepare cheese sauce

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon gluten-free flour (or cornstarch) and cook, stirring, for 30–45 seconds to remove raw flour taste.

Slowly whisk in 1 cup whole milk until smooth. Continue to cook, stirring frequently, until the mixture thickens slightly, about 3–4 minutes.

Reduce heat to low and add shredded butterkäse (1 cup), shredded fontina (1/2 cup), and 1/2 cup grated Parmesan in batches, stirring until fully melted and smooth. Keep sauce warm on very low heat, stirring occasionally to prevent sticking.

Prepare vegetables

While sauce is thickening, squeeze excess water from 1 cup thawed chopped spinach using a clean towel or paper towels until very dry. Chop drained artichoke hearts if not already chopped.

In a medium skillet over medium heat, add the cheese sauce (from saucepan) to the skillet, then stir in minced garlic (2 cloves) and 1 teaspoon vegetable bouillon (or dissolved bouillon). Warm for 1 minute to combine flavors.

Stir in the drained spinach and 1 cup chopped artichoke hearts. Cook, stirring, for 2–3 minutes until heated through and evenly combined with the sauce.

Season the mixture with 1/2 teaspoon Tabasco (or to taste), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; add more Tabasco or salt if desired.

Remove the pan from heat and stir in 1/2 tablespoon lemon juice to brighten flavors.

Transfer the spinach-artichoke mixture to a serving dish. Sprinkle 2 tablespoons extra grated Parmesan over the top and, if desired, broil for 1–2 minutes until the top is lightly golden (watch carefully to avoid burning) for a gratin finish.

Garnish with 1 tablespoon chopped fresh parsley if using. Serve hot.