Spinach on Artichoke Bottoms with Hollandaise

  • Yield: 14 to 20 pieces


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


  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).