Ingredients
-
8
-
1
-
2
-
1
-
1
-
1/2
-
-
4
-
-
1
-
2
-
1
-
1/4
-
1
-
10
Directions
Artichoke Bottoms Stuffed With Spinach and Walnut Puree, 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, 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
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Steps
|
1
Done
|
Heat Oil in a Skillet Over Low Heat. |
|
2
Done
|
Saute the Onion Until Lightly Browned. |
|
3
Done
|
Add the Spinach and Cook, Stirring Constantly Until Wilted. |
|
4
Done
|
Place the Spinach, Walnuts, and Cream in a Food Processor and Puree. |
|
5
Done
|
Season With Salt and Pepper. |
|
6
Done
|
Preheat Oven to 350. |
|
7
Done
|
Fill Artichoke Bottoms With Spinach Cream. |
|
8
Done
|
Place in Glass Baking Dish Large Enough to Hold All Bottoms in One Layer. |
|
9
Done
|
Drizzle With Teh Broth or Beer, Cover With Alumnium Foil, and Bake For 25 Minutes, Basting Occasionally. |
|
10
Done
|
Just Before Serving, Douse With Te Hremaining Liquid from the Bottom of T Hepan. |
