2 oz oil
2 tbsp chopped shallots
2 tbsp chopped garlic
2 each bay leaf
1 pinch thyme
4 oz white wine
2 quarts chicken stock
1 1/2 cup roux
1 bag chopped spinach, pureed
1 can artichoke hearts, pureed
1 lb swiss cheese
1 pinch salt
1 pinch cayenne
1. In stock pot heat
oil and sauté garlic and shallots. Add bay leaf and thyme.
2. Add wine. Cook for 5 minutes. Add stock and bring to boil.
3. Thicken with roux.
4. In stainless steel bowl add the artichoke hearts, spinach, and swiss
cheese.
5. Strain chicken stock mix over and fold in. Season with salt and cayenne
pepper.