Ingredients

• 1 to 1/4 lbs fresh spinach leaves
• 6 garlic cloves
• 3 1/2 Tbs. olive oil
• 3 Tbs. freshly grated Parmesan cheese
• 2 lemons, cut in half
• 8 medium artichokes
• 1 cup young carrots cut into thin slices
• 1 cup medium white onion cut into thin slices
• 1 cup leek, white only. split and thinly sliced
• 2 bay leaves
• 2 sprigs of fresh thyme
• 1 1/2 cup dry white wine
• 10 to 12 basil leaves
• 4 Tbs parsley finely minced
• 2 medium tomatoes, peeled, seeded, and diced 1/4 inch
• salt and freshly ground pepper

• 1 melon baller
• 1 large heavy nonreactive casserole or heavy bottomed sauce pot with lid
• large saucepan
• 1 sharp stainless steel paring knife

Preparation
Stem the spinachm wash it thoroughly and drain. Peel and crush lightly one garlic clove. Heat a large saucepan, over high heat. Add one tablespoon olive oil and the garlic. Just before the olive oil starts to smoke, add the spinach. Season with salt and pepper, cook by stirring continuously with a wooden spoon, until the spinach is tender and the liquid has evaporated (about 5 minutes). When cooked sprinkle with Parmesan cheese and stir well. Remove the garlic clove and transfer the spinach on a small platter. Let cool.

Have a bowl of water ready, mixed with juice of one lemon. Do not cut the stems from the artichokes: break off two rows of the largest leaves from the base. Using a paring knife cut all around the artichokes, trimming away all the leaves and hard green skin. As you finish trimming, rub each artichoke with half lemon to keep hearts from darkening. With a melon baller scoop out the hairy choke. Place the artichoke bottom in the lemon water, until the 8 artichokes are completely trimmed.

Heat the remaining olive oil in a casserole over the medium heat. Add the carrot, onion, and leek, sweat them (without coloring) for about 6 or 7 minutes. Arrange the artichokes in the casserole. Add the bay leaves, thyme, 3 garlic clove, (lightly crushed), salt and pepper. Pour the white up and cook over medium heat for about 20 to 25 minutes or until the hearts are cooked (when you can pierce them with point of the paring knife).

Meanwhile finely mince the remaining garlic cloves and basil leaves, mix it with the parsley. Once the artichokes are cooked, carefully transfer them to a warm serving platter and cover up with aluminum foil to keep them hot, the time you need to finish the broth.

Reducing the cooking liquid to 1 1/2 cups approximately. While boiling, stir in the tomatoes, herbs, and garlic mixtures, taste for seasoning. Gently spoon the broth and the vegetables around the artichoke hearts. Serve hot.

Note:
I always give the diners at their table a spoon, to enjoy the broth. That dish translates itself into an explosion of aromas and colors.
Recipe by Hubert Keller, Fleur De Lys Restaurant