Spinach and Artichoke Sauce
Description
The sauce takes only a few minutes to prepare. Preheat the oven to 170 degrees. Place the artichokes in a large pot and cover with 7 cm of water. Cut 4 lemons in half. Squeeze the lemon juice into the water and add the lemon peels as well. Bring to a boil. Cover with a lid and cook for 20 minutes. Transfer the artichokes onto a rack, let the liquid drain off, and allow them to cool completely. Remove the leaves, leaving 3 cups of hearts, and clean them. Place spinach in a steamer basket and cook for about 2 minutes. Let it cool, then chop coarsely. In a food processor, combine artichokes, finely grated zest and juice of the remaining lemon, mayonnaise, shallot, garlic, ricotta, salt, and cayenne. Season with pepper. Transfer the mixture to an ovenproof dish. Stir in the spinach and 1/3 cup plus 1 tablespoon of mozzarella. Sprinkle with Parmesan and the remaining mozzarella. Bake in the oven until golden brown, for 2 to 3 minutes. Serve with artichoke leaves and a roll or French baguette. Serve chilled or at room temperature.