Artichoke Bottoms Stuffed With Spinach And Walnut Puree Recipe

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.

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 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.

Artichoke Bottoms Stuffed With Spinach And Walnut Puree

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