Artichoke Roma(Makes 4 First-Course Servings) - cooking recipe

Ingredients

4 large artichokes
2 c. bread crumbs
1/2 c. chopped parsley
3/4 c. freshly grated Parmesan cheese
1 Tbsp. minced onion
2 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. black pepper
4 Tbsp. olive oil
1 c. butter or margarine, melted
1 lemon, cut into 4 wedges
3 (12 oz.) bunches spinach or 3 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 eggs
2 c. Ricotta cheese (1 lb.)
1 1/4 c. freshly grated Parmesan or Romano cheese or mixture of both (3 3/4 oz.)
1/2 c. dry breadcrumbs, made from French bread
3 Tbsp. chopped fresh parsley
2 garlic cloves, minced
all-purpose flour
2 qt. chicken broth
1/3 c. butter
1/4 c. freshly grated Parmesan cheese (3/4 oz.)

Preparation

Wash fresh spinach thoroughly in several changes of cold water.
Discard stems and bruised or tough leaves.
Chop spinach. Blanch spinach in boiling water 3 minutes.
Drain well.
In a large bowl, beat eggs until blended.
Mix in Ricotta cheese and 1 1/4 cups cheese, breadcrumbs, spinach, parsley and garlic.
Shape spinach mixture into 1 1/2-inch balls.
Roll spinach balls in flour.
Cover and refrigerate until firm.