Tian  Artichoke and Spinach

 6  small purple artichokes, fresh spinach 700gr, olive oil, 2 cloves of garlic and a small mozzarella, salt and pepper

 Clean artichokes and  remove the sheets to the 3/4  of their height.

Cut out in fine vertical slices and immediately put them in vinegary water to avoid their blackening.

Cook spinaches in salted ebullient water for few minutes and drain them well to eliminate the most possible water.

In a oiled dish for the oven  spread out a layer of spinach pricked of garlic, then artichoke slices, some slices of mozarella, salt, pepper and renew the layers finishing by the mozarella. Sprinkle with olive oil.

Cook in the oven, thermostat 6, during one hour.