cat lover
06-12-2006, 11:38 AM
A wonderful little cafe on Bardstown Rd in Louisville, KY
2 tbsp butter
1 medium onion, peeled and chopped fine
1 clove garlic, peeled and crushed
1 lb.blanched, chopped, pressed spinach (this will require about 2 pounds frozen spinach)
1 14-ounce can of artichoke quarters, drained (reserve juices)
½ cup heavy cream
¾ cup ricotta cheese
½ cup grated Parmesan
½ cup grated Swiss cheese
¼ cup grated provolone
Salt and pepper to taste
4 English muffins
4 oz. sliced Swiss cheese
Cook chopped onion in butter without browning until soft, then add garlic and cook 1 more minute. Add spinach, artichokes, ½ cup of reserved artichoke juice and cream, bring to boil, reduce heat and cook until liquids reduce by half, 10 minutes or so. Add the ricotta, Parmesan, grated Swiss and provolone, and mix well. Cook on medium heat 2 to 3 minutes to melt cheeses and blend flavors. Taste and adjust flavoring with salt and pepper. As the mixture cooks, split and toast English muffins. Top a lightly toasted English muffin with about ½ inch of the spinach-cheese mixture, add a slice of Swiss and broil 2 to 3 minutes, until cheese on top melts and browns nicely, and spinach is heated through.
(Spinach mixture can be kept 2 to 3 days refrigerated; best to reheat mixture first before topping muffin.)
This amount of spinach filling will make about 8 sandwiches.
2 tbsp butter
1 medium onion, peeled and chopped fine
1 clove garlic, peeled and crushed
1 lb.blanched, chopped, pressed spinach (this will require about 2 pounds frozen spinach)
1 14-ounce can of artichoke quarters, drained (reserve juices)
½ cup heavy cream
¾ cup ricotta cheese
½ cup grated Parmesan
½ cup grated Swiss cheese
¼ cup grated provolone
Salt and pepper to taste
4 English muffins
4 oz. sliced Swiss cheese
Cook chopped onion in butter without browning until soft, then add garlic and cook 1 more minute. Add spinach, artichokes, ½ cup of reserved artichoke juice and cream, bring to boil, reduce heat and cook until liquids reduce by half, 10 minutes or so. Add the ricotta, Parmesan, grated Swiss and provolone, and mix well. Cook on medium heat 2 to 3 minutes to melt cheeses and blend flavors. Taste and adjust flavoring with salt and pepper. As the mixture cooks, split and toast English muffins. Top a lightly toasted English muffin with about ½ inch of the spinach-cheese mixture, add a slice of Swiss and broil 2 to 3 minutes, until cheese on top melts and browns nicely, and spinach is heated through.
(Spinach mixture can be kept 2 to 3 days refrigerated; best to reheat mixture first before topping muffin.)
This amount of spinach filling will make about 8 sandwiches.