2 boxes frozen spinach (10 ounces each box)
1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
2 tablespoons extra-virgin olive oil (EVOO)
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 box frozen artichoke hearts (10 ounces), defrosted, halved and patted dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
5 ounces Gruyère cheese (about 1 1/2 cups), shredded
1 cup shredded Parmigiano Reggiano cheese
Position the oven rack in center of the oven. Pre-heat the oven to 375°F.
Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
Bring a saucepot of water to a boil. Add salt. Add the pasta and cook, according to the package directions for al dente.
Meanwhile, heat 2 tablespoons EVOO in a small skillet over medium to medium-high heat and add the shallots and garlic and cook for 2-3 minutes. Add the artichokes and cook until they are lightly browned. Add the wine to deglaze the pan.
While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. 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. Cook for 5-6 minutes, or until thick enough to coat the back of a spoon. Adjust the seasonings and stir in the Gruyère cheese. Combine the sauce with the spinach, pasta and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
Bake on a baking sheet for 45 minutes, or until brown and bubbly on top.