Artichoke Bottoms à la Florentine

Ingredients

• 12 artichoke bottoms
• butter
• 1 large onion
• 300 grammes spinach
• salt
• pepper
• a pea-sized piece of crushed garlic
• 1 spoonful anchovy purée
• 2 spoonfuls Velouté
• sauce Mornay
• Gruyère
• melted Beurre d'anchois

Instructions

1. Prepare the artichoke bottoms as for Fonds d'Artichauts farcis.
2. Separately, cook a large chopped onion in butter, then add 300 grammes of blanched and chopped spinach per 12 bottoms.
3. Stir over full fire to evaporate the moisture.
4. Complete with salt and pepper, a pea-sized piece of crushed garlic, a spoonful of anchovy purée and 2 spoonfuls of Velouté.
5. Cook very gently for ten minutes, then stuff the bottoms with this preparation.
6. Arrange them on a buttered dish, coat with sauce Mornay and sprinkle with Gruyère cut in brunoise.
7. Glaze under a fierce fire.
8. On taking the dish from the oven, moisten the bottoms with a thread of melted Beurre d'anchois.