Spinach on Artichoke Bottoms with Hollandaise

  • Yield 14 to 20 pieces

Spinach and artichoke star in these tasty little appetizers.

Ingredients

2 -- (10-ounce) packages frozen spinach
1/2 pound fresh mushrooms
6 tablespoons butter, melted
1 tablespoon flour
1/2 cup milk
1/8 teaspoon garlic powder
1/2 teaspoon salt
14 to 20 -- artichoke bottoms
Sour Cream Hollandaise Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice

Instructions

  1. Cook spinach according to directions and drain.   Reserve one mushroom cap for each artichoke bottom.  Chop remaining mushroom caps and stems.  Saute caps and stems in 2 tablespoons butter.  Saute reserved mushroom caps separately in 2 tablespoons butter.   Melt remaining 2 tablespoons butter in a saucepan.  Add flour and blend; then add the milk and cook until bubbly.  Add seasonings, then the chopped mushrooms and spinach.  Drain the artichoke bottoms, cover with a mound of creamed spinach, and then with a generous spoonful of Hollandaise sauce.  Top with a whole mushroom cap.  This dish may be prepared a day in advance and heated in a 375F oven for 15 minutes before serving.
  2. To prepare the sour cream hollandaise.  Blend all ingredients and heat slowly.

 

Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).

 

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