Today's recipe is for garlic bread topped with artichokes, French-tossed with sundried tomatoes and sauteed spinach.
1 loaf of bread called a "Batard", cut in half and cross wise
1 generous Tbs finely minced garlic
8 Tbs butter
1 15 oz can of artichoke hearts, drained and halved
all purpose flour
2-3 eggs, beaten
1 10 - 12 oz package of baby spinach
splash of olive oil
1/2 cup olive oil cured sundried tomato strips, drained
splash of dry white wine
splash of chicken or vegetable stock
Cut the loaf of bread half lengthwise and then in half crosswise, so you end up with 4 pieces
Combine 1 generous Tbs finely minced garlic with 4 Tbs room temperature butter and spread that over the cut surface of the bread
Drain one 15-ounce can of artichoke hearts really well and cut them in half.
Dredge the artichoke hearts first in a little all-purpose flour and then toss them in 2 or 3 beaten eggs to coat.
Before cooking the artichokes, saute one 10 - 12 ounce package of baby spinach in a large pan in a couple Tbs of butter and then, once it's nicely wilted, take it out of the pan.
Add a couple more Tbs of butter and a little splash of olive oil to the pan and, once that's melted, carefully add the artichoke hearts one at a time, leaving most of the egg mixture behind. Stay with those and let them brown up on the first side and then carefully turn them over to brown all around.
Turn the broiler to the high setting and place the tray of garlic bread underneath the broiler to toast.
Once you're happy with the artichoke hearts, add a little splash of dry white wine and a little splash of chicken or vegetable stock.
Add 1/2 cup well drained olive oil cured sundried tomato strips and add the spinach back to the pan and cook everything to warm through.