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This recipe is very loosely based on a recipe in Williams-Sonoma Vegetarian. It's a great way to use the little artichokes that are often quite cheap during artichoke season.
The artichokes are cooked first, usually the day before. I usually make enough for two days.
Prepare a small pot with a few cups of water in it. Add the lemon juice.
Wash the artichokes by holding upside-down and pumping up and down in a tub of water. Remove the outer leaves. Cut the stems to a medium length. I like to keep some of the stem since it has the strongest taste. Cut the upper half of the leaves off. Quarter and remove the choke, along with the prickly inner leaves. Trim the outer leaves shorter than the inner ones. Put the quarters in the pot with the acidulated water.
When you're done with the artichokes, add water to cover if necessary. Put the pot on the stove to boil. Add the garlic, olive oil, and bay leaf. Cut a round of wax paper and place it over the top of the artichokes, waxed side down. Cook for 30 to 45 minutes. When cool, drain and refrigerate.
To prepare the salad, heat the oil and vinegars in a large frying pan. Add the artichoke hearts, salt, and pepper. Cook, stirring occasionally, until the artichokes are well coated and the pan is warm - about 5 minutes. Add the spinach. Cook, flipping over occasionally, until the spinach is reduced to about half its original volume - about 5 more minutes. Don't cook it completely! Transfer to individual dishes. Sprinkle some parmesan cheese on top, or even better, put some thin slices of tete des moines on top. Serve warm or at room temperature.
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