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"
 
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Ready In:
1hr 30mins
Ingredients:
16
Yields:
8-10 artichoke bottoms
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love cooking. I spend/waste a lot of my time doing it... I especially love asian (japanese, korean, vietnamese, indian) and middle eastern food. I am a huge fan of veggies and using different herbs. I hate almost all american food unless it is natural and vegetarian (I am not a vegetarian but I prefer veggies)... I have always dreamed of growing my own veggies in a veggie garden...but for now I live in New York, where there's little room in my teeny urban apartment for a veggie garden. I also love fruits. Have you ever had a pomegranate or a petaya and wondered what you did to deserve such a juicy bite of heaven? I've lived in Southern California, New Jersey, Atlanta, Georgia , Washington DC, and New York (USA), Tokyo and Kyoto (Japan), Jerusalem (Israel). Each of those places is a part of who I am and definitely has influenced the food I cook. In Japan, I learned about the importance of balance, portions, seasonal eating, fresh quality ingredients, and of course presentation. In Israel, I learned how to make some of the best salads and Middle Eastern dishes. In the South, I learned about collard greens, okra and tomatos, and of course fried green tomato grilled cheese sandwiches (probably the only american greasy cheesy unhealthy food I will indulge on once every 4 years). In California, I learned my mom's kitchen secrets which range from making a "snow," to baking rugelach, mandelbrot, all sorts of cakes, kasha, eggplant salads, chicken with olives, apricots, and prunes, etc. My mom is a talented baker, but her secret weapon is this amazing rolling pin which has travelled for generations in my family through (at least) Russia, Turkey, Brooklyn, NY and now California. I don't like to bake sweets; thats what my momma is for! I like easy, healthy food. Sometimes I enjoy tasting the natural flavors of foods with very little "flavor enhancing," but other times I love experimenting with herbs and spices. I usually cook for myself, but I love cooking for other ppl. Unfortunately my recipes always turn out better the first time I try them (which is when I am eating alone). :D Internet Chefs unite on recipezaar to inspire my palate and ignite my creativity. I am so happy to have you join me at my kitchen table!
 
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