Artichoke Florentine
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INGREDIENTS 4 cups frozen leaf spinach, defrosted and well drained
2 tablespoons minced onion
1 tablespoon lemon juice
4 tablespoons melted butter
Salt and pepper to taste
Nutmeg to taste
2 large artichokes
Pinch of salt
1 bay leaf
2 tablespoons vegetable oil
Juice from 1/2 lemon
1 hard-cooked eggChop spinach very fine in a commercial chopper or blender. Combine with onion in a mixing bowl.
Add lemon juice, 3 tablespoons butter, salt, pepper and nutmeg to mixture. Adjust seasoning if necessary.
Place artichokes in a pan and cover with cold water. Add salt, bay leaf, oil and lemon juice. (The lemon juice flavors the artichokes and helps preserve the color.) Bring water to a slow boil and cook 20 to 40 minutes or until leaves pull out easily. Remove artichokes from water and plunge into cold water to cool quickly and preserve the color.
Preheat oven to 350 degrees.
Split artichokes from top to bottom into 2 sections and remove the choke (purple, hairy area) with a spoon or your fingers.
Fill each half with the spinach mixture and bake in the preheated oven approximately 20 minutes. Baste with remaining melted butter after 10 minutes.
Garnish with a slice of hard-cooked egg.