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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Muxyadin Axmed
[email protected]I'm allergic to artichokes, but this recipe sounds so good that I might have to try it anyway.
Hfhg Jhkg
[email protected]I can't wait to try this recipe! It looks so delicious.
Mekhi
[email protected]This recipe is a keeper! I'll definitely be making it again.
Cornelius Lewis
[email protected]I'm not sure what I did wrong, but my artichokes turned out mushy.
Joy Gold
[email protected]I added some chopped sun-dried tomatoes to the filling and it was delicious!
Aaditya Jaiswal
[email protected]This recipe is a great way to use up leftover spinach.
Sunrae Collier
[email protected]I'm not a big fan of artichokes, but I really enjoyed this recipe.
Shyamlal Shrestha
[email protected]The artichokes were a little tough, but the filling was delicious.
Arpan Adhikari
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Md Asif khan private Gmail
[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.
Vanessa Rad
[email protected]These stuffed artichoke bottoms were a hit at my dinner party! The filling was creamy and flavorful, and the artichokes were cooked perfectly.