114 oz can quartered artichoke hearts, drained and coarsely chopped
Instructions
Thaw and rinse frozen chopped spinach in a colander, and squeeze out any excess water.
In a large skillet, melt the butter and add the garlic and onions.
Cook on medium-low heat for 8-10 minutes or until the onions are translucent.
Add in the salt, black pepper and nutmeg and stir.
Add in the flour and mix with a wooden spoon over low heat and cook for 2-3 minutes until the aroma is a bit nutty.
Add the half and half and cook until the mixture starts to bubble slowly.
Add in the mozzarella, cream cheese, and chicken stock, and stir until smooth.
Cook for another 6-8 minutes until the mixture has thickened.
Add the spinach and parmesan cheese, and stir to combine.
Add the quartered, chopped artichoke hearts and lightly stir to incorporate evenly. Remove from heat and transfer to a dish to serve.
Notes
**If making this ahead of time, you can store covered in the fridge until ready to serve. Reheat in a saute pan, stirring frequently, and slowly add chicken stock a few tbs at a time to loosen the mixture.