We must, during all our labour and in all else we do, even in our reading and writing, holy though both may be – I say more, even during our formal devotions and spoken prayers – pause for some short moment, as often indeed as we can, to worship God in the depth of our heart, to savour Him, though it be but in passing, and as it were by stealth. Since you are not unaware that God is present before you whatever you are doing, that he is at the depth and centre of your soul, why not then pause from time to time at least from that which occupies you outwardly, even from your spoken prayers, to worship Him inwardly, to praise him, petition him, to offer him your heart and thank him? What can God have that gives Him greater satisfaction than that a thousand times a day all His creatures should thus pause to withdraw and worship him in the heart?

Brother Lawrence

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables	Tuscan	Tuscan, *new-acq, Artichokes, Mcrecipe	4	Servings

INGREDIENTS

8	md	Artichokes
1		Lemon; halved
2	tb	Extra virgin olive oil
1	md	Onion; minced
1	lb	Spniach; washed and drained
1/2	c	Shelled walnuts; finely chopped
1/4	c	Heavy cream; *see note
		Salt and pepper
4	tb	Vegetable broth
		OR dark beer

INSTRUCTIONS

1. Peel artichokes*: break off each leaf at the base (bend the leaf back on
itself until it snaps, then pull it off towards the base). When most of the
outer leaves have been peeled off and the remaining leaves no longer snap,
cut off the rest of the cone and rub the cut portions with the lemon to
prevent discoloration.
2. Using a sharp paring knife, trim off all bits of green to expose the
more tender white part of the artichoke bottom. Rub with the lemon.
3. Place the artichoke bottoms in a saucepan with the lemon juice and
enough water to cover. Simmer, covered, for 30-45 minutes or until the
artichoke bottoms are tender when pierced wlth a knife. Cool in liquid and
reserve.
4. Heat the oil in a skillet over low heat. Saute tht onion until lightly
browned. Add the spinach and cook, stirring constantly, until wilted.
5. Place the spinach, walnuts, and cream in a food processor and puree.
Season with salt and pepper.
6. Remove the artichoke bottoms from their liquid. Rinse under cold water
and remove the choke with a spoon. When finished, you should have 2
perfectly rounded, hollowed-out cups per serving.
7. Preheat the oven to 350 degrees. Fill the artichoke bottoms with spinach
cream. Place in a glass baking dish large enough to hold all the bottoms in
one layer. Drizzle with the broth or beer, cover with aluminum foil, and
bake for 25 minutes, basting occasionally. Just before serving, douse with
the remaining liquid from the bottom of the pan.
SERVES 4 in 2 hrs of moderately difficult preparation. Serve as an
appetizer; or serve with a pasta entree: spaghetti with oil and garlic
sauce and lemon; as part of a buffet.
MAKE AHEAD: The artichoke bottoms will keeps refrigerated in their cooking
liquid for 1 to 2 days.
*TIP: Using this method instead of cutting off the leaves with a knife will
result in a meatier artichoke bottom.
*LOWFAT CREAMS (thin as needed): lowfat or nonfat sour cream; sour cream
substitutes; soy cream; lowfat or nonfat yogurt; ricotta; pureed lowfat or
nonfat cottage cheese with skim milk; "creamed" tofu; nonfat cream (new
product 1997).
>"Il Fondo dei di Carciofi Ripiene di Spinaci," from SOLO VERDURA, by Anne
Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
Puree of spinach, walnuts, and cream as a filling for prepared bottoms and
cooked until the flavors blend. The leaves may be used to flavor a soup or
a marinara sauce. Or puree the tender parts of the leaves and use them
instead of the spinach in this recipe.
Recipe by: SOLO VERDURA, by Anne Bianchi
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 21,
1998

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”