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Recipe: Artichoke Bottoms Stuffed With Spinach
Similar Categories: Artichoke, Bottoms, Stuffed, Spinach
Artichoke Bottoms Stuffed with Spinach
Yield: 6 Servings
10 oz Spinach, chopped; frozen
1/4 c Onion; minced
3 tb Butter (or marg.); melted
1/4 c Sour cream
2 tb Cheese, Parmesan; grated
3/4 ts Salt
1/4 ts Pepper, black
ds Pepper, red
14 oz Artichoke bottons ; OR
16 oz Artichoke hearts; drained
Cheese, Parmesan; grated
Cook spinach according to package directions; drain thoroughly. Saute
onion in butter 5 minutes or until tender. Stir in cooked spinach, sour
cream, 2 tablespoons Parmesan cheese, salt, and peppers.
Spoon mixture onto artichoke bottms (is using artichoke hearts, spread
center leaves and stuff with spinach mixture); place in a shallow baking
dish, and sprinkle Parmesan cheese over top. Add water to barely cover
bottom of baking dish.
Bake at 350 degrees for 15 to 20 minutes.
Yield: 6 Servings
10 oz Spinach, chopped; frozen
1/4 c Onion; minced
3 tb Butter (or marg.); melted
1/4 c Sour cream
2 tb Cheese, Parmesan; grated
3/4 ts Salt
1/4 ts Pepper, black
ds Pepper, red
14 oz Artichoke bottons ; OR
16 oz Artichoke hearts; drained
Cheese, Parmesan; grated
Cook spinach according to package directions; drain thoroughly. Saute
onion in butter 5 minutes or until tender. Stir in cooked spinach, sour
cream, 2 tablespoons Parmesan cheese, salt, and peppers.
Spoon mixture onto artichoke bottms (is using artichoke hearts, spread
center leaves and stuff with spinach mixture); place in a shallow baking
dish, and sprinkle Parmesan cheese over top. Add water to barely cover
bottom of baking dish.
Bake at 350 degrees for 15 to 20 minutes.
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