Artichoke and Spinach Gratin

• 3 tablespoons plus 1 teaspoon unsalted butter
• 1 medium yellow onion, peeled and minced
• 1 1/2 quarts cleaned fresh spinach
• 3 large, fresh globe artichokes, trimmed and cooked, then quartered lengthwise
• 3 soft-boiled eggs, peeled and cubed
• 1/2 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-parsley
• 1 cup Leek Crema
• 1/4 teaspoon grated nutmeg
• Pinch of kosher salt
• Freshly ground pepper
• 1/4 cup grated vegetarian Parmesan
• 1/4 cup freshly toasted breadcrumbs
• 1 teaspoon unsalted butter
• 1 leek, white only, cleaned and minced
• Pinch of kosher salt
• 1 cup heavy cream

1. In a small saucepan, melt the teaspoon of butter over medium heat.
2. Add the leek and 1 tablespoon of water.
3. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
4. Add the salt, then the cream, and warm through.
5. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer.
6. Makes 1 1/2 cups.

unsalted butter, yellow onion, fresh spinach, fresh globe artichokes, eggs, thyme, flatparsley, nutmeg, kosher salt, freshly ground pepper, breadcrumbs, unsalted butter, white only, kosher salt, heavy cream

Taken from cooking.nytimes.com/recipes/1015465 (may not work)