Artichoke Bottoms Filled With Spinach Recipes

SPINACH-STUFFED ARTICHOKE BOTTOMS

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.

SPINACH AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
• Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
• Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
• Bake in preheated oven until heated through, 20 to 25 minutes.

ARTICHOKE BOTTOMS STUFFED WITH SPINACH AND WALNUT PUREE

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.

SPINACH AND ARTICHOKE STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat oven to 350 F degrees.
• Drain Artichoke Bottoms on paper towels.
• Mix ½ C Panko crumbs with 1 tablespoons Parsley and set aside.
• Mix the remaining ingredients.
• Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
• Sprinkle tops with bread crumb mixture.
• Bake for 8-10 minutes.
• Serve warm as an appetizer or side dish.

SPINACH-STUFFED ARTICHOKE HEARTS

Steps:

• Thaw and squeeze out spinach.
• Sauté onion in butter for about five minutes.
• Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
• Spoon into artichoke bottoms.
• Sprinkle with Parmesan cheese.
• Put in baking dish with a little water and bake for 30 minutes at 350 degrees.