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1
Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
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2
Remove and set aside for later use.
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3
In a two-quart heavy bottom saute pan melt butter over medium high heat.
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4
Add onions, celery, bell peppers and garlic.
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5
Saute 3 to 5 minutes or until vegetables are wilted.
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6
Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
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7
Sprinkle in flour and blend well to form a white roux, do not brown.
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8
Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
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9
Reduce heat to simmer.
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10
Add white wine and season to taste using salt and pepper.
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11
Simmer approximately 15 minutes stirring occasionally to keep from scorching.
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12
The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
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13
Add spinach, green onions and parsley then fold in lump crabmeat.
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14
Cook 5 minutes longer, then remove from heat.
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15
Fold in Parmesan cheese and adjust seasonings if necessary.
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16
Place the mixture in a chafing dish and serve with garlic croutons or crackers.
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17
Can be served hot or cold.
