On day 3 of the Spring Break Cookbook Challenge, I decided to attack a recipe from one of my favorite chefs, Hugh Acheson.
Artichoke & Spinach Gratin, from A New Turn in the South
I received this book for my 30th birthday this year, from our “foodiest” friends in Atlanta. It was with them that I first went to Empire State South, where Hugh Acheson is a chef/partner. That first visit blew my mind. I could have eaten a mixing bowl full of that beef tartare. I later took my mom there during her first visit to Atlanta. We tried beef heart, octopus and other delicious things I never thought I would try or enjoy. So, needless to say, when I received this cookbook, I was thrilled.
I need to start by saying that it is one of the most beautiful cookbooks I own. On top of the beautiful pictures, there are also tons of handwritten notes and illustrations throughout the book. As a newbie to anything artichoke-related, I was relieved to find a two-page illustration spread on how to trim and cook that confusing vegetable.
Once I figured out the whole artichoke situation, the rest of the recipe was a breeze. So very simple yet so darn flavorful. Although this dish is probably meant to be eaten as a side, I served it almost as a dip with thin-sliced baguette.
The dish was so good, I already told my mom I would make it for her during her upcoming visit in June. I ate it all week as a leftover and, let’s just say, I wasn’t mad about it. 🙂