Artichoke Bottoms Stuffed With Spinach and Walnut Puree
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
8-10 artichoke bottoms
- Serves:
- 4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I love cooking. I spend/waste a lot of my time doing it...
I especially love asian (japanese, korean, vietnamese, indian) and middle eastern food. I am a huge fan of veggies and using different herbs. I hate almost all american food unless it is natural and vegetarian (I am not a vegetarian but I prefer veggies)...
I have always dreamed of growing my own veggies in a veggie garden...but for now I live in New York, where there's little room in my teeny urban apartment for a veggie garden. I also love fruits. Have you ever had a pomegranate or a petaya and wondered what you did to deserve such a juicy bite of heaven?
I've lived in Southern California, New Jersey, Atlanta, Georgia , Washington DC, and New York (USA), Tokyo and Kyoto (Japan), Jerusalem (Israel). Each of those places is a part of who I am and definitely has influenced the food I cook.
In Japan, I learned about the importance of balance, portions, seasonal eating, fresh quality ingredients, and of course presentation. In Israel, I learned how to make some of the best salads and Middle Eastern dishes. In the South, I learned about collard greens, okra and tomatos, and of course fried green tomato grilled cheese sandwiches (probably the only american greasy cheesy unhealthy food I will indulge on once every 4 years).
In California, I learned my mom's kitchen secrets which range from making a "snow," to baking rugelach, mandelbrot, all sorts of cakes, kasha, eggplant salads, chicken with olives, apricots, and prunes, etc. My mom is a talented baker, but her secret weapon is this amazing rolling pin which has travelled for generations in my family through (at least) Russia, Turkey, Brooklyn, NY and now California. I don't like to bake sweets; thats what my momma is for!
I like easy, healthy food. Sometimes I enjoy tasting the natural flavors of foods with very little "flavor enhancing," but other times I love experimenting with herbs and spices.
I usually cook for myself, but I love cooking for other ppl. Unfortunately my recipes always turn out better the first time I try them (which is when I am eating alone). :D
Internet Chefs unite on recipezaar to inspire my palate and ignite my creativity. I am so happy to have you join me at my kitchen table!