Makes 6 servings. Difficulty
2 artichokes (top trimmed and sharp ends of leaves cut off) 1-1/2 Tablespoons olive oil 2 shallots, chopped 1 garlic clove, minced 5 oz. chopped, frozen spinach, thawed and drained 2 ounces ricotta cheese 1 teaspoon lemon juice 2 Tablespoons pine nuts, toasted Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the artichokes, cover, and cook for about 40 minutes or until the artichoke leaves can be pulled away with only slight resistance. Remove the artichokes from the water and let cool.
Meanwhile, in a medium skillet, sauté the shallots for about 2-3 minutes or until softened. Add the garlic; sauté for 30 seconds. Add the drained spinach and cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the ricotta, lemon juice, and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper. Let cool.
Spoon the ricotta mixture into a bowl and serve alongside the artichokes.
To toast the pine nuts, place the pine nuts in a dry skillet over medium heat. Cook the pine nuts, shaking the pan occasinally, until lightly browned on all sides. Note: watch the pine nuts carefully as they cook - it is real easy to burn them instead of the intended "toasting".