Sautéed Artichoke and Baby Spinach
Directions
- Heat olive oil in sauté pan over medium heat, add garlic and spinach. Cook for 1-2 minutes.
- Pour in white wine, salt, pepper, and artichokes to pan and cook for 2-3 minutes.
- Stir in oregano and remove from heat and plate.
- Drizzle balsamic glaze over the top and finish with a sprinkle of parmesan cheese then serve.
Ingredients
- 1/2 lb Peak Fresh Produce® Spinach, Baby
- 2 cans Piancone® Artichoke Hearts, drained
- 1 tbsp Roma® Oil, Olive
- 1/2 cup Piancone® white cooking wine
- 1 tbsp Roma Garlic, chopped
- 1 tbsp Peak Fresh Produce® Oregano, chopped
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 cup Piancone Cheese Parmesan, shaved, for garnish
- 1/4 cup Piancone® Balsamic Glaze, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
