Artichoke Bottoms Stuffed With Spinach And Walnut Puree
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Artichoke Bottoms Stuffed With Spinach And Walnut Puree
  Artichoke    Spinach    Purees    Tuscan    Walnuts  
Last updated 6/12/2012 1:05:04 AM. Recipe ID 29861. Report a problem with this recipe.
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      Title: Artichoke bottoms stuffed with spinach and walnut puree
 Categories: Tuscan, *new-acq, Artichokes, Mcrecipe
      Yield: 4 Servings
      8 md Artichokes
      1    Lemon; halved
      2 tb Extra virgin olive oil
      1 md Onion; minced
      1 lb Spniach; washed and drained
    1/2 c  Shelled walnuts; finely
    1/4 c  Heavy cream; *see note
           Salt and pepper
      4 tb Vegetable broth
           OR dark beer
  1. Peel artichokes*: break off each leaf at the base (bend the leaf
  back on itself until 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
  3. Place the artichoke bottoms in a saucepan with the lemon juice and
  enough water to cover. Simmer, covered, for 30-45 minutes or until the
  artichoke bottoms are tender when pierced wlth a knife. Cool in
  liquid and reserve.
  4. Heat the oil in a skillet over low heat. Saute tht onion until
  lightly browned. Add the spinach and cook, stirring constantly, until
  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 cold
  water and remove the choke with a spoon. When finished, you should
  have 2 perfectly rounded, hollowed-out cups per serving.
  7. Preheat the oven to 350 degrees. Fill the artichoke bottoms with
  spinach cream. Place in a glass baking dish large enough to hold all
  the bottoms in one layer. Drizzle with the broth or beer, cover with
  aluminum foil, and bake for 25 minutes, basting occasionally. Just
  before serving, douse with the remaining liquid from the bottom of
  the pan.
  SERVES 4 in 2 hrs of moderately difficult preparation. Serve as an
  appetizer; or 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 nonfat sour cream; sour
  cream substitutes; soy cream; lowfat or nonfat yogurt; ricotta;
  pureed lowfat or nonfat cottage cheese with skim milk; "creamed"
  tofu; nonfat cream 

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Recipe ID 29861 (Apr 03, 2005)

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