Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small Onion, diced
- 2 Celery Stalks, diced
- 3 cloves Garlic, minced
- 1 jar Cento Quartered Artichoke Hearts (14 oz), drained
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 4 cups Cento Chicken Stock
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 cups Baby Spinach, roughly chopped
- 1/2 cup Heavy Cream
- 1/2 Lemon Juice
- 1/2 cup Asiago Cheese, grated
Directions
Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery, and sauté until softened, about 5 minutes. Stir in artichokes, sun dried tomatoes, red pepper flakes, salt, and black pepper, mixing well to coat. Pour in chicken stock and bring to a gentle boil, then reduce the heat and let simmer for 10âu20acu201c12 minutes to allow the flavors to meld. Add spinach and cook until wilted. Reduce the heat to low, then slowly stir in heavy cream and lemon juice. Finish by stirring in Asiago cheese until melted and smooth. Serve hot. Serves 4.
