Artichoke Bottoms Stuffed With Spinach And Walnut P

Name: Artichoke Bottoms Stuffed With Spinach And Walnut Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 8 medium artichoke bottoms, 1 lemon, 2 tablespoons extra virgin olive oil, 1 medium onion (minced), and more.

Yes, Artichoke Bottoms Stuffed With Spinach And Walnut Puree 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.

That's it — enjoy your meal!

Artichoke Bottoms Stuffed With Spinach And Walnut Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions