INGREDIENTS
6 oz
Artichoke bottoms, canned
1 1/2 tbsp
Garlic
12 oz
Spinach, frozen
3/4 cup
White or yellow onions
2 tbsp
Chicken bouillon cubes
1 1/2 cups
Chicken stock
1 1/2 tbsp
Lemon juice
3/4 tsp
Tabasco sauce
1/2 cup
All-purpose flour
1 tsp
Sugar
1/4 cup
Olive oil
2 tbsp
Butter, unsalted
1 1/2 cups
Heavy cream
1 cup
Monterey jack cheese
3/4 cup
Parmesan cheese, grated
1/4 cup
Sour cream