Artichoke and Spinach Tian - April '01

[catharine]

I made the Artichoke and Spinach Tian for our supper club and it was really good. The flavors are really bold, but in a mellow way. The gruyere cheese is very subtle. I simplified big time by using frozen (C&W) artichoke hearts (out of necessity - no artichokes to be found). The frozen hearts are so good, and they made the recipe a cinch.

We also had the carmelized onion bruschetta (very good), carrot-ginger soup (good), potato cheese patties (very good) and the salmon packets with mustard sauce (excellent). Overall and awesome meal!

[LSB]

Thanks for reviewing all that Catharine. (And nice to meet you yesterday)>

I just want to add that I had some of the salmon cold today for lunch and it was even better that way. It would be a perfect summer luncheon dish. I kept the sauce cold too.

Louise

[Wendy w]

Thanks for the review catharine! I was wondering how the Artichoke & Spinach Tian would be with artichoke hearts. Although artichokes are now in season, I am not wealthy enough to afford as many as the recipe calls for. Come to think of it, I can't afford the frozen ones either-over $3.00 as opposed to $1.99 for canned. I will just have to drain and rinse them well.