The majority of the members of my bookclub in Leiden were vegetarians and I brought this dish to one of our first meetings. The girls were so impressed. “Oh my, did you boil the artichokes yourself and use fresh spinach?” the hostess asked. I laughed, flattered that she thought I’d go to so much effort, and I had to admit – “Uh, no. . . I used frozen spinach and canned artichokes,” and in between mouthfuls she nodded. “Well, it tastes fantastic,” and we agreed. This recipe is so easy, but tastes like a million bucks. Preppin’ 1 package (8

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