Chilean Artichoke, Spinach and Marraqueta Bake with Chanco Cheese

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Grease a medium baking dish with 10 g butter.

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   2. Heat the vegetable oil and 15 g butter in a large skillet over medium heat. Add the white onion and cook for 5 to 6 minutes until softened. Stir in the garlic and cook 30 seconds more.

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   3. Add the chopped artichoke hearts and fresh spinach. Cook for 3 to 4 minutes, stirring, until the spinach wilts and the moisture reduces slightly.

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   4. Pour the white wine into the skillet and cook for 1 to 2 minutes so the alcohol evaporates. Add the dried oregano, merken, salt, and black pepper. Mix well and remove from the heat.

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   5. In a medium saucepan, melt 15 g butter over medium-low heat. Add the all-purpose flour and cook for 1 minute, stirring, to form a smooth roux without browning.

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   6. Gradually whisk in the whole milk and then the vegetable broth, whisking to avoid lumps. Cook for 3 to 4 minutes until slightly thickened.

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   7. Add the heavy cream and Dijon mustard to the sauce. Cook 1 minute more, then add half of the chanco cheese. Stir until melted.

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   8. Fold the artichoke and spinach mixture into the sauce. Mix until everything is evenly coated and adjust salt to taste.

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   9. Transfer the mixture to the greased baking dish. Scatter the marraqueta cubes on top, then add the remaining chanco cheese. Dot the surface with the final 15 g butter.

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    10. Bake at 200°C / 400°F for 20 to 25 minutes, until the cheese is bubbling and the marraqueta is golden. For deeper color, broil for 2 to 3 additional minutes, watching closely.

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    11. Remove from the oven, let rest for 5 minutes, and finish with the chopped fresh parsley before serving.