Ingredients
6tbspunsalted butter,divided
¼cupall purpose flour
2cupswhole milk
salt,as needed
1pinchcayenne pepper
½cupparmigiano reggiano,plus 3 tbsp, freshly grated
½cupmonterey Jack,grated
1medium yellow onion,chopped
10ozfrozen spinach,(1 box) thawed and squeezed very dry
3cloveslarge garlic,minced
9ozfrozen artichoke hearts,(2 boxes) not thawed, chopped coarse
1tbspdried thyme
Preparation
Set an oven rack in the middle position and preheat the oven to 400 degrees F.
Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a golden sandy color.
Whisk in the milk and bring the liquid to a boil. Simmer, stirring constantly, for a few minutes, or until the liquid is thick enough to coat the back of a spoon.
Remove from the heat and stir in the cheeses, ½ teaspoon salt, and cayenne pepper. It will be quite thick. Set aside.
In a large sauté pan, heat the remaining butter over medium heat. Add the onions and cook for about 5 minutes until soft and translucent.
Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.
Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top.
Serve with sliced baguette.
