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Cheesy Spinach-Stuffed Artichoke Bottoms Recipe

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Ingredients

Adjust Servings:
6 artichoke bottoms
1 1/2 lbs spinach
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated swiss cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash nutmeg
1/3 cup heavy cream
2 tablespoons grated parmesan cheese

Nutritional information

238
Calories
130 g
Calories From Fat
14.5 g
Total Fat
8.8 g
Saturated Fat
44.7 mg
Cholesterol
463.8 mg
Sodium
21.2 g
Carbs
9.5 g
Dietary Fiber
0.6 g
Sugars
11.1 g
Protein
310g
Serving Size

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Cheesy Spinach-Stuffed Artichoke Bottoms Recipe

Features:
    Cuisine:

    Artichoke bottoms are stuffed with sauted spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Ppin.

    • 34 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spinach Stuffed Artichoke Bottoms, Artichoke bottoms are stuffed with sauted spinach in butter and topped with a creamy gratin sauce Courtesy of Chef Jacques Ppin , Artichoke bottoms are stuffed with sauted spinach in butter and topped with a creamy gratin sauce Courtesy of Chef Jacques Ppin


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    Steps

    1
    Done

    Prepare Artichokes or Buy Canned Bottoms. to Prepare Remove Stem and Then Break the Leaves of the Base. Artichoke Should Have a Conical Shape When Done. Cut Off the Core of the Artichoke Above the Base. Base Should Be Trimmed With Vegetable Peeler Until All of the Fibrous Material Is Removed. Place the Core and Bottom in Lemon Water. the Choke Will Be Removed After Cooking.

    2
    Done

    Arrange Artichoke Pieces in One Layer in Saucepan With Little Oil, Water, Lemon Juice and a Dash of Salt. Cook For 20-25 Minutes Covered. Once Tender Remove Bottoms With Spoon and Pour Cooking Liquid Over the Bottoms.

    3
    Done

    Spinach Saut:

    4
    Done

    Cook in Skillet With Dash of Salt 3-4 Minutes Until Wilted. Drain. Using a Spoon, Press Spinach to Extract Water. Chop the Spinach and Sprinkle With Salt and Pepper. Heat Butter in Skillet Until Dark Brown Then Add Spinach. Saut Just Until Heated. Reheat the Artichoke Bottoms in Their Liquid and Drain. Arrange Them in a Gratin Dish and Spoon Spinach Into Each One. Press the Swiss Cheese on Top of Spinach.

    5
    Done

    Gratin Sauce:

    6
    Done

    Melt the Butter in a Heavy Saucepan and Add Flour. Mix With Whisk and Cook on Medium Heat For 10 Seconds. Add the Milk All at Once and Mix With Whisk. Add the Salt, Pepper, and Nutmeg. Stir Until Sauce Boils. Reduce Heat and Boil For 30 Seconds. Add Cream and Remove from Heat.

    7
    Done

    Preheat the Broiler. Coat the Artichokes With Sauce and Sprinkle With Parmesan Cheese. Heat Under Broiler For 3-4 Minutes or Until Browned.

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