STUFFED ARTICHOKE BOTTOMS
These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.
Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SAUTEED ARTICHOKE BOTTOMS
Steps:
- In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
- In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
- To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.
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
FETA-STUFFED ARTICHOKE BOTTOMS
This is just a simple, fun recipe by Sandra Lee. I have made these for appetizers before, but have also enjoyed them for lunch. There are few ingredients and cook time is pretty brief. I just love the flavor combination. I hope you enjoy these little bites!
Provided by LifeIsGood
Categories Cheese
Time 12m
Yield 15 pieces
Number Of Ingredients 5
Steps:
- Preheat your broiler.
- Line a cookie sheet with aluminum foil.
- Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
- Place the artichoke bottoms on the prepared cookie sheet.
- Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
- Broil for about 7 minutes, or until the tops are golden.
- Enjoy!
ARTICHOKE BOTTOMS FILLED WITH SPINACH
This is a very simple, yet impressive side dish. It may be prepared 1 day ahead and and baked just before serving. Increase baking time to heat through, if refrigerated. Originally from an April 1978 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spinach in boiling salted water about 1 minute, stirring several times.
- Drain well, pressing to remove all moisture.
- Chop finely, either by hand or in food processor.
- Heat oven to 400 degrees.
- Melt butter in small skillet; add spinach,salt,pepper,and nutmeg and cook over medium low heat until thoroughly heated.
- Combine bechamel sauce with egg yolk and cream; carefully stir into spinach.
- Continue cooking until just simmering, stirring constantly. Do NOT boil.
- Arrange artichoke bottoms in baking dish and fill with spinach.
- Sprinkle with parmesan cheese.
- Bake 10 minutes or until nicely glazed.
- If desired may run under the broiler to brown lightly.
Nutrition Facts : Calories 115.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 39.7, Sodium 416.8, Carbohydrate 16.5, Fiber 8.6, Sugar 0.4, Protein 7.5
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