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1
Position the oven rack in center of the oven.
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2
Preheat the oven to 375 degrees F.
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3
Defrost the spinach in the microwave.
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4
Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
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5
Bring a saucepot of water to a boil.
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6
Add salt.
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7
Add the pasta and cook according to package directions for al dente.
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8
Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes.
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9
Add the artichokes and cook until they are lightly brown.
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10
Add the wine to deglaze the pan.
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11
While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter.
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12
When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg.
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13
Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese.
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14
Combine the sauce with the spinach, pasta, and artichoke and stir until just combined.
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15
Transfer the mixture to a baking dish and cover with the remaining cheese.
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16
Cool and store for a make-ahead meal.
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17
Bake on a baking sheet 45 minutes or until brown and bubbly on top.
