Five & Ten is the place to go for a fine dining experience in Athens, often described by the owners as “contemporary American with influences from France and Italy.”

Artichoke & Spinach Gratin

2 tbs butter
2 onions, minced
3 quarts cleaned spinach
2 quarts, cooked and cleaned artichokes
6 eggs, soft boiled and peeled and cubed
2 tsp chopped thyme
2 tbs chopped parsley
2 cups leek cream
1?4 tsp grated nutmeg
Salt and pepper
1 cup grated Parmesan
1 cup panko breadcrumbs

Butter a gratin dish. Set aside.

In a large fry pan sweat down the onions in the butter. Cook for 20 minutes until nicely caramelized and full of flavor. Set aside.

In a large mixing bowl gently mix together remaining ingredients except for half of the Parmesan and all of the bread crumbs. Add your onions. Season and plate evenly in the buttered gratin dish.

Top with remaining Parmesan and the panko bread crumbs. Bake at 375 for 30 minutes.