SPINACH STUFFED ARTICHOKE BOTTOMS
Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.
Provided by hungerbuster
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
- Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
- Spinach Sauté:.
- Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
- Gratin Sauce:.
- Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
- Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.
Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1
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MD ARIF ISLAM
[email protected]I'm not a vegetarian, but I love these stuffed artichokes. They're so flavorful and satisfying.
Samaj Himalaya
[email protected]These stuffed artichokes are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive looking.
Johanne Jahannes
[email protected]I'm not sure what I did wrong, but my artichokes turned out really mushy. I think I might have overcooked them.
Kase and Austin
[email protected]These stuffed artichokes are a great way to use up leftover spinach. I always have a bunch of spinach in my fridge and this is a great way to use it up.
scara m
[email protected]I've been making this recipe for years and it's always a favorite. It's so easy to make and it's always delicious.
zxxyxx the real
[email protected]I made these for a potluck and they were a huge hit. Everyone loved them!
kiddy Lgs
[email protected]These artichokes were a little too oily for my taste. I think I would use less olive oil next time.
Gaone Sesinyi
[email protected]I'm not a big fan of artichokes, but I loved this recipe. The spinach and cheese filling was so good that I even ate the artichoke leaves.
Enyenwa Providence
[email protected]These stuffed artichokes are a great appetizer or side dish. They're easy to make and always a crowd-pleaser.
Mark Sheron
[email protected]The filling was a little bland for my taste. I added some extra garlic and salt and it was much better.
Zubair Rajput
[email protected]I followed the recipe exactly and the artichokes were still undercooked. I had to put them back in the oven for an extra 15 minutes.
Hooreain
[email protected]These were so easy to make and they tasted amazing! I will definitely be making them again.
gabriei saiso
[email protected]I've made this recipe several times and it always turns out great. The artichokes are always tender and the filling is delicious.
little Blue
[email protected]These stuffed artichokes were a hit at my last dinner party. The spinach and cheese filling was rich and flavorful, and the artichoke bottoms were cooked perfectly.