Artichauts et Epinards

Une garniture verte qui se prête bien aux spaghetti ou aux orechiette.

5 artichauts poivrade

150-200g d'épinards, lavés et hachés grossièrement

1 gousse d'ail, finement hachée

1 gros oignon, finement émincé

huile d'olive

persil plat haché

Oter les feuilles dures des artichauts jusqu'à la base tendre
Emincer finement chaque artichaut en enlevant au fur et à mesure les parties dures
Faire revenir ces lamelles d'artichauts une dizaine de minutes dans un peu d'huile
Ajouter l'oignon et l'ail et poursuivre 2-3 minutes
Ajouter enfin les épinards et saisir 2-3 min à feu plus vif
Assaisonner et parsemer de persil plat.

Uh-huh. Eighteenth century, no such thing, nada, nothing. No one ever imagined such a thing. No sane person. Along comes this doctor, uh, Semmelweis, Semmelweis. Semmelweis comes along. He's trying to convince people, other doctors mainly, that's there's these teeny tiny invisible bad things called germs that get into your body and make you sick. He's trying to get doctors to wash their hands. What is this guy? Crazy? Teeny, tiny, invisible? What do they call it? Uh-uh, germs? Huh? What? Now, up to the 20th century, last week, as a matter of fact, before I got dragged into this hellhole. I go in to order a burger at this fast food joint, and the guy drops it on the floor. James, he picks it up, he wipes it off, he hands it to me like it's all OK. "What about the germs?" I say. He says, "I don't believe in germs. Germs is a plot made up so they could sell disinfectants and soaps." Now he's crazy, right?

Terry Gilliam, Twelve Monkeys (95).