Artichoke Florentine with a Mornay Gratin

Name: Artichoke Florentine with a Mornay Gratin
Yield: 4 portions
Ingredients: 4 artichoke bottom; 4 aubergine, sliced, 1cm; 200 g creamed spinach; 300 ml mornay sauce, see recipe 14; 100 g Parmesan cheese, grated

Artichoke Florentine with a Mornay Gratin made with artichoke bottom, aubergine, creamed spinach and mornay sauce. The recipe serves 4; change the portions and units below and the amounts update.

Serves 4

Method

Take Artichoke Heart and cut a flat surface on bottom.
Fill with spinach.
Place Aubergine slice on plate and Artichoke on top.
Microwave for 2min or until hot.
Pour mornay over the top and sprinkle with Parmesan Cheese.
Under the grill till lightly browned.
Serve.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

4 aubergine
200 g creamed spinach

Dairy & eggs

100 g Parmesan cheese

Oils, vinegars & sauces

300 ml mornay sauce

Store cupboard (check you have)

4 artichoke bottom

Converted from the Cookeryonline Excel workbook “sr501”.