1 hr 30 mins
1 hr 30 mins
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
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Units: US | Metric
- 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
basil tofu ricotta cheese use 1/4 cup can use heavy cream
- 1Heat oil in a skillet over low heat.
- 2saute the onion until lightly browned.
- 3add the spinach and cook, stirring constantly until wilted.
- 4place the spinach, walnuts, and cream in a food processor and puree.
- 5season with salt and pepper.
- 6preheat oven to 350.
- 7fill artichoke bottoms with spinach cream.
- 8place in glass baking dish large enough to hold all bottoms in one layer.
- 9drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
- 10just before serving, douse with te hremaining liquid from the bottom of t hepan.
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Nutritional Facts for Artichoke Bottoms Stuffed With Spinach and Walnut Puree
Serving Size: 1 (309 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 335.3
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 257.0 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 8.7 g
- Sugars 2.7 g
- Protein 20.0 g
The following items or measurements are not included: