6 artichokes (4 to 4 1/2 in. wide) or 2 packages (9 oz. each) frozen artichoke hearts
1 tsp. dried thyme
1 tsp. coriander seed
1 tsp. dried basil
1/2 tsp. coarsely crushed black peppercorns
Spinach filling (recipe follows)
3/4 C. shredded gruyere or Swiss cheese

Rinse and drain fresh artichokes. Trim leaves off just above artichoke bottoms. Discard leaves or save to cook separately. In a 3- to 4-quart pan over high heat, bring 1 1/2 quarts water, thyme, coriander, basil, and peppercorns to a boil. Add fresh artichoke bottoms, cover, reduce heat, and simmer until bottoms are tender when pierced, about 30 minutes. (Or add frozen artichoke hearts and simmer until thawed and seasoned, about 10 minutes.) Drain artichokes. Trim coarse fibers from artichoke bottoms, break off remaining leaves, and scoop out and discard fuzzy centers. Place artichokes in a shallow 8- or 9-inch-wide casserole; turn bottoms C. side up. Cover artichokes with spinach filling and sprinkle with cheese. Bake in a 350° oven until cheese is lightly browned, about 35 minutes (45 minutes if chilled).

Spinach filling: Thaw 2 packages (10 oz. each) frozen leaf spinach and squeeze out as much liquid as possible. Coarsely chop spinach. Peel and chop 1 onion (1/2 lb.). In a 10- to 12-inch frying pan, frequently stir onion, 1/4 C. water, and 1 T. butter or margarine until onion is slightly browned, about 5 minutes. Remove from heat and mix 2 T. all-purpose flour with onion, then smoothly stir in 1 C. fat-skimmed chicken broth and fat free half-and-half. Season with 1/4 tsp. fresh-grated or ground nutmeg. Stir over high heat until boiling, about 2 minutes. Add spinach, mix well, and season to taste with salt and pepper. Use hot or cold.

Yield: 6 servings
Calories: 192
Fat: 10g
Fiber: 7.9g