Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Artichoke Bottoms Stuffed With Spinach and Walnut Puree Recipe
    Lost? Site Map

    Artichoke Bottoms Stuffed With Spinach and Walnut Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    batya's Note:

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4


    articho ...

    Units: US | Metric

    basil tofu ricotta cheese use 1/4 cup can use heavy cream


    1. 1
      Heat oil in a skillet over low heat.
    2. 2
      saute the onion until lightly browned.
    3. 3
      add the spinach and cook, stirring constantly until wilted.
    4. 4
      place the spinach, walnuts, and cream in a food processor and puree.
    5. 5
      season with salt and pepper.
    6. 6
      preheat oven to 350.
    7. 7
      fill artichoke bottoms with spinach cream.
    8. 8
      place in glass baking dish large enough to hold all bottoms in one layer.
    9. 9
      drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
    10. 10
      just before serving, douse with te hremaining liquid from the bottom of t hepan.

    Ratings & Reviews:


    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:

    artichoke bottoms

    vegetable broth

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites