This is a family favorite. It is great to serve with crusty bread, tortilla chips, and vegetables. You can substitute vegetable stock for chicken broth, or to eliminate wine add an extra 1/2 cup of stock. Keep warm in a small slow cooker or fondue pot.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- butter: 1 Tbsp
- garlic: 3 clove (chopped)
- onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- pinch italian seasoning: 1 piece (to taste)
- all-purpose flour: 2 Tbsp
- dry white wine: 0.5 cup
- canned chicken broth: 1 cup
- half-and-half: 0.5 cup
- frozen chopped spinach: 2 packages (10 ounce packages, drained)
- artichoke hearts in water: 1 can (14 ounce can, chopped)
- mozzarella cheese: 3 cups (shredded)
Metric Conversion
Stages of cooking
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Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
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Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.
