Artichoke Bottoms Stuffed With Spinach Recipe Recipe

Name: Artichoke Bottoms Stuffed With Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkt (10-ounce) frzn minced spinach; 1/4 c. Onion, chopped; 5 Tbsp. Butter, melted; 1/2 c. Lowfat sour cream; 3 Tbsp. Grated Parmesan cheese; 3/4 tsp Salt; 1/4 tsp Black pepper; 1 dsh Red pepper; 1 can (14-ounce) artichoke bottoms; 2 can (8.5-ounce) artichoke hearts, liquid removed

Servings: persons

1 pkt (10-ounce) frzn minced spinach
1/4 c. Onion, chopped
5 Tbsp. Butter, melted
1/2 c. Lowfat sour cream
3 Tbsp. Grated Parmesan cheese
3/4 tsp Salt
1/4 tsp Black pepper
1 dsh Red pepper
1 can (14-ounce) artichoke bottoms
2 can (8.5-ounce) artichoke hearts, liquid removed

1
Cook spinach according to package directions; drain thoroughly.
2
Saute/fry onion in butter for 5 min or possibly till tender.
3
Stir in the cooked spinach, lowfat sour cream, peppers, salt and grated cheese.
4
Spoon mix onto artichoke bottoms; place in shallow baking dish.
5
Sprinkle cheese over the top.
6
Add in water to barely cover bottom of dish.
7
Bake at 350 degrees for 15 to 20 min Serves 6 to 8.

251

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 10 ingredients. The key ingredients include: 1 pkt (10-ounce) frzn minced spinach, 1/4 c. Onion, chopped, 5 Tbsp. Butter, melted, 1/2 c. Lowfat sour cream, and more.

Yes, Artichoke Bottoms Stuffed With Spinach Recipe 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 Recipe

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