Artichoke Bottoms Filled With Spinach Recipes

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SPINACH-STUFFED ARTICHOKE BOTTOMS



Spinach-Stuffed Artichoke Bottoms image

Provided by Vegetarian Times Editors

Categories     Appetizers & Snacks, Entrees

Yield 8

Number Of Ingredients 9

2 Tbs. olive oil, divided
1 large leek, white and pale green part finely chopped (1 cup)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced (2 tsp.)
1 cup reduced-fat crumbled feta cheese
2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
2 Roma tomatoes, thinly sliced
2 Tbs. dried oregano
1/3 to 1/2 cup breadcrumbs

Steps:

  • Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle. Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke bottom with spinach mixture (amount will depend on size of artichoke bottoms), and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.

Nutrition Facts : Calories 138 calories

ARTICHOKE BOTTOMS STUFFED WITH SPINACH AND WALNUT PUREE



Artichoke Bottoms Stuffed With Spinach and Walnut Puree image

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

Provided by batya

Categories     Vegetable

Time 1h30m

Yield 8-10 artichoke bottoms, 4 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • Heat oil in a skillet over low heat.
  • saute the onion until lightly browned.
  • add the spinach and cook, stirring constantly until wilted.
  • place the spinach, walnuts, and cream in a food processor and puree.
  • season with salt and pepper.
  • preheat oven to 350.
  • fill artichoke bottoms with spinach cream.
  • place in glass baking dish large enough to hold all bottoms in one layer.
  • drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
  • just before serving, douse with te hremaining liquid from the bottom of t hepan.

Nutrition Facts : Calories 335.3, Fat 24.4, SaturatedFat 3.3, Sodium 257, Carbohydrate 18.8, Fiber 8.8, Sugar 2.8, Protein 20

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