Spinach and Artichoke Melts

Ingredients

• •½ tsp kosher salt
• •10 oz baby spinach
• •1 can artichoke hearts
• •1 clove garlic
• •2 oz Parmesan
• •2 Tbsp mayonnaise
• •½ lemon lemon juice
• •2 dash hot sauce
• •to taste black pepper
• •2 oz cream cheese
• •4 slices country-style bread
• •to taste extra-virgin olive oil
• •6 slices provolone cheese

Cooking Instructions

1. 1.

   Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.

   5 min

2. 2.

   Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.

   5 min

3. 3.

   Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don't burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.

   4 min

4. 4.

   Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don't want the toasts to burn).

   2 min