2 tablespoons (30g) butter
1 garlic clove, minced
6 canned artichoke hearts, drained and diced
3 ounces (85g) frozen spinach, thawed and squeezed "dry"
3/4 cup (180ml) dry white wine
3/4 cup (180ml) water
2 teaspoons lemon juice
1 tablespoon cornstarch
1 teaspoon fresh ground black pepper
3 ounces (85g) grated Parmesan cheese
4 ounces (113g) crumbled Feta cheese
12 ounces (340g) cubed Monterey Jack cheese
Four days of eating, drinking and all your favorite chefs.