Spinach-Stuffed Artichoke Bottoms Recipe
This Spinach-Stuffed Artichoke Bottoms is from my Mom's cookbook; an easy to prepare treat for any occasion! An irresitible combination of artichokes and spinach - this Spinach-Stuffed Artichoke Bottoms is something you must not miss out on!
Ingredients
8 large artichokes
3/4 pound spinach, washed and stemmed
1 bunch parsley, washed and stemmed
3 tablespoons vegetable oil
4 scallions, thinly sliced
1/4 cup broth or water
1 tablespoon soy sauce
Pinch of freshly grated nutmeg
3/4 cup fresh bread crumbs
1/2 cup mayonnaise
Grated Parmesan cheese
Directions
Cut off artichoke stems level with base.
Wash globes and drop into a large pan of boiling salted water.
Cook until bottoms are tender,about 45 minutes.
Meanwhile, coarsely cut spinach and parsley.
Heat oil in a saucepan and cook scallions, stirring, about 1 minute.
Add spinach, parsley, broth, soy sauce and nutmeg.
Cover and steam about 2 minutes or until spinach is barely wilted and is still a bright green.
Turn the contents of the saucepan into a blender and whir until smooth.
Add bread crumbs and mayonnaise; stir to combine.
Let stand until cool.
Drain cooked artichokes.
With a sharp knife, cut around the base of the leaves.
Lift off top and discard.
Cut out the hairy choke and discard, leaving the heart, or base of the artichoke, intact.
Using a spoon or a pastry bag fitted with a large plain tube, heap spinach into a cone shape on each bottom.
Sprinkle with Parmesan cheese.
Set stuffed bottoms close together on an oiled baking sheet.
After removing the lamb from oven, raise tern perature to 400°F and bake artichokes about 10 minutes or until spinach is puffed and golden and artichokes are heated through.
Wash globes and drop into a large pan of boiling salted water.
Cook until bottoms are tender,about 45 minutes.
Meanwhile, coarsely cut spinach and parsley.
Heat oil in a saucepan and cook scallions, stirring, about 1 minute.
Add spinach, parsley, broth, soy sauce and nutmeg.
Cover and steam about 2 minutes or until spinach is barely wilted and is still a bright green.
Turn the contents of the saucepan into a blender and whir until smooth.
Add bread crumbs and mayonnaise; stir to combine.
Let stand until cool.
Drain cooked artichokes.
With a sharp knife, cut around the base of the leaves.
Lift off top and discard.
Cut out the hairy choke and discard, leaving the heart, or base of the artichoke, intact.
Using a spoon or a pastry bag fitted with a large plain tube, heap spinach into a cone shape on each bottom.
Sprinkle with Parmesan cheese.
Set stuffed bottoms close together on an oiled baking sheet.
After removing the lamb from oven, raise tern perature to 400°F and bake artichokes about 10 minutes or until spinach is puffed and golden and artichokes are heated through.
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