Artichoke Bottoms Stuffed With Spinach And Walnut Puree Recipe
Servings: 4
Ingredients
- 8 med Artichokes
- 1 x Lemon, halved
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 med Onion, chopped
- 1 lb Spniach, washed and liquid removed
- 1/2 c. Shelled walnuts, finely minced
- 1/4 c. Heavy cream, *see note Salt and pepper
- 4 Tbsp. Vegetable broth Or possibly dark beer
Directions
- 1. Peel artichokes*: break off each leaf at the base (bend the leaf back on itself till it snaps, then pull it off towards the base). When most of the outer leaves have been peeled off and the remaining leaves no longer snap, cut off the rest of the cone and rub the cut portions with the lemon to prevent discoloration.
- 2. Using a sharp paring knife, trim off all bits of green to expose the more tender white part of the artichoke bottom. Rub with the lemon.
- 3. Place the artichoke bottoms in a saucepan with the lemon juice and sufficient water to cover. Simmer, covered, for 30-45 min or possibly till the artichoke bottoms are tender when pierced wlth a knife. Cold in liquid and reserve.
- 4. Heat the oil in a skillet over low heat. Saute/fry tht onion till lightly browned. Add in the spinach and cook, stirring constantly, till wilted.
- 5. Place the spinach, walnuts, and cream in a food processor and puree.
- Season with salt and pepper.
- 6. Remove the artichoke bottoms from their liquid. Rinse under cool water and remove the choke with a spoon. When finished, you should have 2 perfectly rounded, hollowed-out c. per serving.
- 7. Preheat the oven to 350 degrees. Fill the artichoke bottoms with spinach cream. Place in a glass baking dish large sufficient to hold all the bottoms in one layer. Drizzle with the broth or possibly beer, cover with aluminum foil, and bake for 25 min, basting occasionally. Just before serving, douse with the remaining liquid from the bottom of the pan.
- SERVES 4 in 2 hours of moderately difficult preparation. Serve as an appetizer; or possibly serve with a pasta entree: spaghetti with oil and garlic sauce and lemon; as part of a buffet.
- MAKE AHEAD: The artichoke bottoms will keeps refrigerated in their cooking liquid for 1 to 2 days.
- *TIP: Using this method instead of cutting off the leaves with a knife will result in a meatier artichoke bottom.
- *LOWFAT CREAMS (thin as needed): lowfat or possibly nonfat lowfat sour cream; lowfat sour cream substitutes; soy cream; lowfat or possibly nonfat yogurt; ricotta; pureed lowfat or possibly nonfat cottage cheese with skim lowfat milk; "creamed" tofu; nonfat cream (new
- Puree of spinach, walnuts, and cream as a filling for prepared bottoms and cooked till the flavors blend. The leaves may be used to flavor a soup or possibly a marinara sauce. Or possibly puree the tender parts of the leaves and use them instead of the spinach in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 118 | 63% |
| Total Fat 13.57g | 17% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 121mg | 5% |
| Potassium 352mg | 10% |
| Total Carbs 15.67g | 4% |
| Dietary Fiber 9.3g | 31% |
| Sugars 2.47g | 2% |
| Protein 4.14g | 7% |
