Artichoke Bottoms Stuffed With Spinach and Walnut Puree |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 5 |
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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 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 |
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:
1. Heat oil in a skillet over low heat.
2. saute the onion until lightly browned.
3. add the spinach and cook, stirring constantly until wilted.
4. place the spinach, walnuts, and cream in a food processor and puree.
5. season with salt and pepper.
6. preheat oven to 350.
7. fill artichoke bottoms with spinach cream.
8. place in glass baking dish large enough to hold all bottoms in one layer.
9. drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
10. just before serving, douse with te hremaining liquid from the bottom of t hepan.
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