Artichoke Bottoms Stuffed With Spinach And Walnut Puree

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 8 medium artichoke bottoms
• 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 medium onion (minced)
• 1 lb spinach, washed and drained
• 1/2 cup shelled walnuts, finely chopped
• salt and pepper
• 4 tablespoons vegetable broth or 4 tablespoons dark beer
• 1 lb firm tofu, pressed
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1 dash fresh black pepper
• 10 fresh basil leaves, finely chopped
• 2 teaspoons olive oil
• 1/4 cup nutritional yeast

Recipe

• 1 heat oil in a skillet over low heat.
• 2 saute the onion until lightly browned.
• 3 add the spinach and cook, stirring constantly until wilted.
• 4 place the spinach, walnuts, and cream in a food processor and puree.
• 5 season with salt and pepper.
• 6 preheat oven to 350.
• 7 fill artichoke bottoms with spinach cream.
• 8 place in glass baking dish large enough to hold all bottoms in one layer.
• 9 drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
• 10 just before serving, douse with te hremaining liquid from the bottom of t hepan.