Spinach and Artichoke Alfredo

Ingredients
• Salt
• 3 tablespoons butter
• 2 cloves garlic, finely chopped or grated
• 2 tablespoons minced shallot or 1 tablespoon minced sweet onion
• 1 bay leaf
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup ½ and 1/2
• A few grates of fresh nutmeg
• 1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out
• 1 box frozen or canned quartered artichoke hearts (10 ounces), defrosted
• Ground black pepper
• Pinch of cayenne
• 1 cup grated Parmigiano Reggiano
Place a sauce pan over medium-high heat with the butter. Add bay leaf. Cook the shallot for 2-3 minutes. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk and ½ and ½ into the roux and bring up to a boil for a minute. Whisk in parmesan. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Use as a sauce over your favorite pasta, bake with tortellini or ravioli (topped with cheese or breadcrumbs), or use for a Florentine lasagna. Great served family style, sprinkled with the cheese and placed under the broiler to brown, about a minute.