Artichoke Bottom with Spinach

Name: Artichoke Bottom with Spinach
Yield: 4
Ingredients: 4 artichoke bottoms cooked; 2 tablespoons finely chopped onion; 3 tablespoons butter; 1 cup cooked and drained spinach, finely chopped; 4 cups milk; 2 tablespoons cornstarch; 1/2 tablet beef broth; Sauce; 1/2 cup butter; 3 egg yolks; 2 tablespoons freshly squeezed lemon juice; salt and black pepper to taste

1
4 artichoke bottoms cooked
2
2 tablespoons finely chopped onion
3
3 tablespoons butter
4
1 cup cooked and drained spinach, finely chopped
5
4 cups milk
6
2 tablespoons cornstarch
7
1/2 tablet beef broth
8
Sauce
9
1/2 cup butter
10
3 egg yolks
11
2 tablespoons freshly squeezed lemon juice
12
salt and black pepper to taste

Ingredients

1
4 artichoke bottoms cooked
2
2 tablespoons finely chopped onion
3
3 tablespoons butter
4
1 cup cooked and drained spinach, finely chopped
5
4 cups milk
6
2 tablespoons cornstarch
7
1/2 tablet beef broth
8
Sauce
9
1/2 cup butter
10
3 egg yolks
11
2 tablespoons freshly squeezed lemon juice
12
salt and black pepper to taste

Directions

1
Arrange the artichoke bottoms in a refractory dish
2
Season with salt and black pepper
3
In a frying pan, fry the onion in butter until it browns
4
Remove from the frying pan and place in a bowl
5
Add the spinach
6
Dissolve the cornstarch in milk and bring to a simmer, together with the beef broth tablet
7
Taste and adjust seasoning as needed
8
Add to the spinach
9
Spread this mixture over the artichoke bottoms.· Prepare the sauce: melt the butter until it bubbles
10
Place the lightly beaten egg yolks in a blender with lemon juice, salt, and black pepper
11
Blend until smooth, then add the hot melted butter in a stream
12
Blend again until well combined
13
Pour the sauce over the artichoke bottoms and bake in a very hot oven (220°C) for about 15 minutes to heat through
14
Serve 4 portions.