Ingredients

(2) Lemons

(12) Small Artichokes

(6) Thyme Sprigs

(6) Parsley Sprigs

(2) Bay Leaves

(10) Cloves Garlic

(1/2) cup Olive Oil

(3/4) lb Baby Spinach Leaves, carefully washed & well dried

Balsamic & Red Wiine Vinegar

(3) Hard bOiled Eggs, peeled and coarsely chopped

(2) oz Gruyere Cheese, shaved into paper-thin strips with a vegetable peeler.

DRESSING:

(5) tbsp Olive Oil

(1) tbsp Red Wine Vinegar

(1) tbsp Balsamic Vinegar

Salt & Pepper

Preparation

  • Using a vegetable peeler, remove the lemon zest from both lemons and place in a saucepan. Cut the lemons into halves and squeeze the juice into the same pan.
  • Working with (1) artichoke at a time, pull off the tough outer leaves until you reach the pale green leaves at the center. Cut off the top 1/3 of the artichoke and trim the stem even with the base. Add artichoke to saucepan. Toss gently to coat with juice. Repeat with remaining artichokes.
  • Add thyme and pasrely sprigs, bay leaves, garlic, olive oil and salt & pepper to taste to the sauce pan. Add water just to cover the artichokes. Place a round piece of parchment paper the diameter of the pan directly on top of the artichoke to prevent them from browning. Bring the water to a boil over high heat. Reduce the heat to med-low and simmer the artichokes until they begin to soften (about 5 minutes). remove from heat and let cool.
  • Meanwhile, place the spinach in a large bowl.
  • When the artichokes have cooled, drain and cut them lengthwise into quarters. In a frying pan over medium heat, combine the artichokes and dressing and heat, strirring occasionally, until the artichokes are warm (about 2 minutes). Remove from heat and season to taste with salt & pepper.
  • Add the artichokes & dressing to the spinach and toss to mix. Immediately transfer to a large bowl or individual plates. Garnish with chopped egg and Gruyere cheese.

DRESSING:

  • In a bowl, whisk together Olive Oil, Red Wine & Balsamic Vinegar. Season to taste.