Yields 2 servings
4 fresh artichokes hearts or 1 can of artichokes
1 1/2 cups frozen spinach - thawed and remove all the water
2 lavash or whole wheat wraps
3 fresh thyme sprigs - leaves removed
1/4 teaspoon ground nutmeg
Salt + Pepper
1/2 cup mozzarella cheese- grated or sliced
1/3 cup Gruyere cheese - grated
To prepare the fresh artichokes, begin by breaking off the leaves where above where the "meat" is on the artichoke leaf. Some of the leaves, actually a majority of the leaves from the top half will be removed. When you get about half way done then thats where you will begin to break off the top half of the leaf. Remove the stem by cutting it. Basically it will look like a center of a sunflower, exposing the artichoke heart with a few rows of short leaves around it.
After you have done that, rub with a lemon so that the artichoke doesn't oxidize. And also place it in cool water with a cut lemon or 2.
Repeat this process with each artichoke.
Then bring a pot of water to a boil, season lightly with salt.
Add the artichokes to the water.
Allow this to cook for about 5-8 minutes.
Carefully remove the artichoke from the water.
Remove the artichoke heart from the center and cut into halves.
The "meat" on the leaves is edible and best enjoyed withed some extra virgin olive oil and salt.
To prepare the quesadilla.
On one half of the wrap, add the well drained spinach. Fresh spinach or greens can be used for this instead.
Top with the artichokes.
Add the nutmeg, salt, pepper, thyme. Then evenly add the cheese.
Close the quesadilla.
Place on a hot skillet or panini press.
Cook until the cheese is melted and the wrap is golden.
Cut, serve, and enjoy!