Artichoke Roma(Makes 4 First-Course Servings)

• 4 large artichokes
• 2 c. bread crumbs
• 1/2 c. chopped parsley
• 3/4 c. freshly grated Parmesan cheese
• 1 Tbsp. minced onion
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 4 Tbsp. olive oil
• 1 c. butter or margarine, melted
• 1 lemon, cut into 4 wedges
• 3 (12 oz.) bunches spinach or 3 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 2 eggs
• 2 c. Ricotta cheese (1 lb.)
• 1 1/4 c. freshly grated Parmesan or Romano cheese or mixture of both (3 3/4 oz.)
• 1/2 c. dry breadcrumbs, made from French bread
• 3 Tbsp. chopped fresh parsley
• 2 garlic cloves, minced
• all-purpose flour
• 2 qt. chicken broth
• 1/3 c. butter
• 1/4 c. freshly grated Parmesan cheese (3/4 oz.)

1. Wash fresh spinach thoroughly in several changes of cold water.
2. Discard stems and bruised or tough leaves.
3. Chop spinach. Blanch spinach in boiling water 3 minutes.
4. Drain well.
5. In a large bowl, beat eggs until blended.
6. Mix in Ricotta cheese and 1 1/4 cups cheese, breadcrumbs, spinach, parsley and garlic.
7. Shape spinach mixture into 1 1/2-inch balls.
8. Roll spinach balls in flour.
9. Cover and refrigerate until firm.

artichokes, bread crumbs, parsley, freshly grated parmesan cheese, onion, garlic, salt, black pepper, olive oil, butter, lemon, bunches spinach, eggs, ricotta cheese, romano cheese, breadcrumbs, parsley, garlic, flour, chicken broth, butter, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872622 (may not work)