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1
- 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.
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2
- 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.
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3
- 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.
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4
- Meanwhile, place the spinach in a large bowl.
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5
- 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.
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6
- 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.
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7
DRESSING:
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8
- In a bowl, whisk together Olive Oil, Red Wine & Balsamic Vinegar. Season to taste.
