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Prep 1 hr 30 mins
Cook 0 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
- 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
- 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
- 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.