- Butter - 6 Art. spoons
- Garlic - 4 Teeth
- Spinach - 600 Grams
- Artichokes - 800 Grams
- Flour - 3 Art. spoons
- Milk - 3 Cups
- Cayenne Pepper - 1/4 Teaspoons
- Salt, pepper - - To taste
- Parmesan grated - 1/2 cup
- Mozzarella tertaya - 1/2 cup
- Broth chicken - 1/2 cup
- Pasta - 600 Grams
- Bread crumbs - 1/2 cup
In a frying pan, melt the butter, throw the crushed garlic into it. Immediately put in a frying pan spinach, fry 1-2 minutes, no more. As soon as the spinach softens and diminishes in volume - immediately remove it from the frying pan. In the same frying pan, we melt some more oil, now we throw artichokes cut in half into it. Cooking for 2-3 minutes, stirring, over medium heat. We extract artichokes from the frying pan. Melt in the same frying pan a little more butter, put flour in it. Fast stirring, fry for 20-30 seconds. Pour the milk, quickly beat. Salt, pepper and cook for 2-4 minutes until the sauce begins to thicken. Add the grated cheese (of both kinds), mix, after a minute pour the chicken broth into the sauce and boil the sauce to the desired density. The sauce should not be too thick, but not too liquid - about the same consistency as fatty kefir. Add the artichokes and cooked pasta to the pan. Stirring. Add the spinach and the desired spices. Mix well - and remove from heat. Before serving, sprinkle the dish with bread crumbs. Pasta with spinach and artichokes is ready. Bon Appetit! ;)
Servings: 6