Ingredients

• 24 to 36 (depending on size) cremini mushrooms, stems removed
• 1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
• Salt and pepper
• 2 garlic clove, smashed and peeled
• 1 small or 1/2 medium onion
• Nutmeg, to taste
• 1 cup artichoke hearts, canned or frozen
• 1 cup grated Parmigiano-Reggiano
• 1 box defrosted chopped spinach, squeezed out in a kitchen towel
• 2 egg yolks
• 1/4 cup pine nuts, toasted
• 1/2 cup heavy cream