Name: Cassolo of Spinach and Artichokes
Yield: Serves 6
Cuisine: French
Ingredients: 2 tablespoons grated Gruyère or Comté cheese; 3 large globe artichokes; Extra virgin olive oil; 8 fresh flat-leaf parsley sprigs, stems removed; Coarse salt; ½ teaspoon freshly ground black pepper; 3 to 4 bunches of large fresh spinach (about 3 pounds); 3 tablespoons fresh fine bread crumbs; 2 garlic cloves; 2 tablespoons all-purpose flour; ½ cup milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

I came across this method for preparing spinach and artichokes in an old cookbook, Vielles Recettes de Cuisine Provençale, which I purchased in Marseille in the early 1980s. The recipe comes from the Camargue, an area lying on the coast between the Languedoc-Roussillon and Provence.

What attracted me to the recipe was, first, the name of the specified pot. I had always thought of a cassolo as a gallon-size flared clay pot used to cook

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Ingredients

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