Spinach artichoke sliders

For the béchamel, in a small sauce pot on medium to low heat, add the butter, finely diced onion, minced garlic, chopped rosemary and thyme, a little lemon zest and the flour.

Cook, stirring constantly, for about two minutes.

Pour in the cream and season with salt and pepper; finish with grated parmesan and a dollop of cream cheese.

Cook about another minute until the mixture slightly simmers, then remove from the heat.

Use artichokes cooked and cooled the day before; they take about 45 minutes to cook, so do them first.

Peel and reserve the leaves, scoop out the hairy center of the choke, and put the hearts in a mixing bowl.

Toss the artichokes with a little olive oil, chopped rosemary, lemon zest, salt and pepper; reserve until ready to sear.

Slice the baguette into fairly thick slices and season with a little olive oil, salt and pepper.

Heat a large saute pan or griddle on high; toast the bread and hard-sear the artichokes until well caramelized.

When the bread is toasted on one side, lay a few slices of Swiss cheese on the artichokes and broil or torch until bubbly.

Assemble in layers from bottom to top with the sauce, spinach and artichokes; the order can be rearranged to taste.