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1
Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use.
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2
Drain and scoop away the fuzzy choke from each.
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3
Cut the artichoke bottoms into 1/4-inch-thick slices.
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4
There should be about 1 cup.
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5
Set aside.
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6
Preheat the oven to 375 degrees.
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7
Use a springform pan, 10 by 2 inches, with a removable bottom.
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8
Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter.
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9
Set aside.
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10
Rinse the spinach well.
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11
Pull or cut off and discard any tough stems; discard blemished leaves.
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12
Drain the spinach well.
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13
There should be about 3 cups loosely packed.
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14
In a saucepan, bring to a boil enough water to cover the spinach when it is added.
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15
Add the spinach, stirring it into the water.
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16
Cook about 1 minute or until wilted.
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17
Drain well.
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18
Squeeze to extract excess liquid.
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19
There should be about 1/2 cup.
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20
Chop the spinach, and set aside.
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21
Heat the oil in a skillet, and add the onion and garlic.
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22
Add the spinach and toss to blend.
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23
Break the eggs into a mixing bowl, and beat well.
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24
Beat in the cream and milk.
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25
Add the nutmeg, salt and pepper.
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26
Add the spinach mixture and blend.
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27
If a whole cooked potato is used, peel it and put it through a food mill or potato ricer.
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28
There should be about 1/2 cup.
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29
Add the mashed potato to the custard, and blend evenly.
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30
Pour the custard into the prepared pan, and place it in the oven.
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31
Bake 8 minutes.
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32
Meanwhile, trim off and discard the tough outer coating from the Brie.
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33
Cut the cheese lengthwise into 1/4-inch-thick wedges.
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34
Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top.
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35
Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard.
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36
Sprinkle the top with parsley, and return the pan to the oven.
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37
Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean.
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38
Let the pie stand for 10 minutes before unmolding.
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39
To unmold, remove the circle of metal from around the pie.
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40
Pull down the foil.
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41
You may cut the pie into 8 wedges and serve it on plates directly from the kitchen.
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42
Or if you wish to display it, place a round plate over the top of the pie.
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43
Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie.
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44
Repeat the procedure, turning the pie right-side-up.
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45
Serve cut into 8 wedges with the tomato sauce on the side.
