Artichoke Bottoms Filled With Spinach Recipe

Name: Artichoke Bottoms Filled With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh Baby Spinach; 2 cups boiling water; ½ teaspoon salt; 1 tablespoon butter; salt and pepper, to taste; ⅛ teaspoon nutmeg; ½ cup bechamel sauce; 1 egg yolk; 1 tablespoon cream; 6 artichoke bottoms, cooked; 6 teaspoons parmesan cheese, grated

Servings: persons

1 lb fresh Baby Spinach
2 cups boiling water
½ teaspoon salt
1 tablespoon butter
salt and pepper, to taste
⅛ teaspoon nutmeg
½ cup bechamel sauce
1 egg yolk
1 tablespoon cream
6 artichoke bottoms, cooked
6 teaspoons parmesan cheese, grated

1
Cook spinach in boiling salted water about 1 minute, stirring several times.
2
Drain well, pressing to remove all moisture.
3
Chop finely, either by hand or in food processor.
4
Heat oven to 400 degrees.
5
Melt butter in small skillet; add spinach,salt,pepper,and nutmeg and cook over medium low heat until thoroughly heated.
6
Combine bechamel sauce with egg yolk and cream; carefully stir into spinach.
7
Continue cooking until just simmering, stirring constantly.
8
Do NOT boil.
9
Arrange artichoke bottoms in baking dish and fill with spinach.
10
Sprinkle with parmesan cheese.
11
Bake 10 minutes or until nicely glazed.
12
If desired may run under the broiler to brown lightly.

1242

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fresh Baby Spinach, 2 cups boiling water, ½ teaspoon salt, 1 tablespoon butter, and more.

Yes, Artichoke Bottoms Filled With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Bottoms Filled With Spinach

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