ARTICHOKE BOTTOMS STUFFED WITH SPINACH AND WALNUT PUREE
I haven't tried this, but have a bag of frozen Artichoke bottoms that I've wanted to use. I modified this recipe to make it vegan, but you can use 1/4 heavy cream instead of the basil-tofu ricotta filling that I found in another Zaar recipe. This recipe is modified form one i found onien from Solo Verdura ,by Anne Bianchi; ill review after trying it
Provided by batya
Categories Vegetable
Time 1h30m
Yield 8-10 artichoke bottoms, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over low heat.
- saute the onion until lightly browned.
- add the spinach and cook, stirring constantly until wilted.
- place the spinach, walnuts, and cream in a food processor and puree.
- season with salt and pepper.
- preheat oven to 350.
- fill artichoke bottoms with spinach cream.
- place in glass baking dish large enough to hold all bottoms in one layer.
- drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
- just before serving, douse with te hremaining liquid from the bottom of t hepan.
Nutrition Facts : Calories 335.3, Fat 24.4, SaturatedFat 3.3, Sodium 257, Carbohydrate 18.8, Fiber 8.8, Sugar 2.8, Protein 20
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