Best Spinach And Artichoke Stuffed Artichoke Bottoms Recipes

Spinach and Artichoke Stuffed Artichoke Bottoms image

Provided by Corrinne J

Categories Cheese

Time 20m

Yield 6 appetizer, 6 serving(s)

Number Of Ingredients 7

1 (8 ounce) jar of large artichoke bottoms
1 (6 1/2 ounce) package spinach and artichoke soft spreadable cheese, Alouette
1 cup grated parmesan cheese
1 cup panko breadcrumbs, divide in half
1 cup diced ham
1/2 teaspoon chopped garlic
2 tablespoons chopped parsley, divide in half

Steps:

Preheat oven to 350 F degrees.
Drain Artichoke Bottoms on paper towels.
Mix ½ C Panko crumbs with 1 tablespoons Parsley and set aside.
Mix the remaining ingredients.
Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
Sprinkle tops with bread crumb mixture.
Bake for 8-10 minutes.
Serve warm as an appetizer or side dish.

Nutrition Facts : Calories 245.2, Fat 13.9, SaturatedFat 8.1, Cholesterol 46.5, Sodium 976.7, Carbohydrate 10.8, Fiber 2.3, Sugar 0.8, Protein 19.6

Artichoke Bottoms Stuffed With Spinach and Walnut Puree image

Provided by batya

Categories Vegetable

Time 1h30m

Yield 8-10 artichoke bottoms, 4 serving(s)

Number Of Ingredients 16

8 medium artichoke bottoms
1 lemon
2 tablespoons extra virgin olive oil
1 medium onion (minced)
1 lb spinach, washed and drained
1/2 cup shelled walnuts, finely chopped
salt and pepper
4 tablespoons vegetable broth or 4 tablespoons dark beer
1 lb firm tofu, pressed
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1 dash fresh black pepper
10 fresh basil leaves, finely chopped
2 teaspoons olive oil
1/4 cup nutritional yeast

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.