/ Recipe Spinach and Artichoke Sauce

Spinach and artichoke sauce

Ingredients:
  • Artichokes - 5 pieces
  • Lemons - 5 pieces
  • Spinach - 2 cups
  • Mayonnaise - 2 items. Spoons
  • Shallots - 1 Art. a spoon
  • Garlic - 1 tooth
  • Ricotta - 3/4 Cups
  • Salt - 1/4 teaspoons
  • Cayenne pepper - 1/8 teaspoons
  • Freshly ground pepper - - To taste
  • Mozzarella cheese - 1/3 cup
  • Parmesan cheese - 1 Art. a spoon
  • Baguette - 270 Grams (sliced ​​diagonally and roasted)
Instructions

Preheat the oven to 170 degrees. Put the artichokes in a large saucepan, add 7 cm of water. Cut four lemons in half. Squeeze the lemon juice into the water and add crusts to it. Boil. Cover, cook for 20 minutes. Put the artichokes on the grate, let drain the liquid and cool completely. Remove the leaves, leaving 3 cups, clean. Put the spinach in the steamer. Cook for about 2 minutes. Allow to cool and coarsely chop. Mix artichokes, finely grated zest and juice of the remaining lemon, mayonnaise, shallots, garlic, ricotta, salt and cayenne in a food processor. Season with pepper. Put in a heat-resistant dish. Add spinach and 1/3 cup plus 1 tablespoon of mozzarella. Sprinkle with Parmesan and the remaining mozzarella. Bake in the oven until golden brown, 2 to 3 minutes. Serve with artichoke leaves and a roll or French baguette.

Servings: 8

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