Ingredients

The following ingredients have 7 Servings
  • olive oil for the pan
  • 1 cup onion, (finely chopped)
  • 1 tablespoon garlic, (minced)
  • 1¼ cups marinated artichoke hearts, (drained, roughly chopped, tougher leaves removed)
  • 1½ teaspoons smoked paprika
  • 1/4 teaspoon nutmeg
  • ⅛ to ¼ teaspoon cayenne, (depending on how much heat you like)
  • 5 cups (about 8-ounces) packed fresh spinach leaves, (washed and dried, roughly chopped )
  • 2 cups Gruyère, (grated)
  • ½ cup cream cheese
  • ¼ cup Parmesan cheese, (finely grated)
  • salt and pepper

Instruction

  • Cook garlic an onions. Coat the bottom of a (10-inch), oven-safe skillet with olive oil, and place it over medium heat. Add the onion and garlic and cook just until the onions become slightly tender, about 4 minutes.
  • Add remaining ingredients except the cheeses. Add the artichokes, paprika, nutmeg, cayenne and stir to blend. Mix in the spinach in two or three batches, cooking just until wilted.
  • Turn on the oven broiler.
  • Add Gruyère and cream cheese and season. Add Gruyère and cream cheese. Once the cheeses are melted, season to taste with salt and pepper. (Here's How to Season to Taste.)
  • Add Parmesan and broil. Evenly sprinkle the top with the Parmesan and then place the skillet under the broiler, just until the top is golden, about 1 minute.
  • Serve with chips, bread or raw vegetables.