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bottoms lemon extra-virgin olive oil onion shelled walnuts salt vegetable broth basil firm tofu lemon juice garlic salt fresh black pepper basil olive oil nutritional yeast
Viewed: 38 - Published at: a year agoIngredients
- 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
- basil tofu ricotta cheese use 1/4 cup can use heavy cream
- 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
Method
- Heat oil in a skillet over low heat.
- saute the onion until lightly browned.
- add the spinach and cook, stirring constantly until wilted.
- place the spinach, walnuts, and cream in a food processor and puree.
- season with salt and pepper.
- preheat oven to 350.
- fill artichoke bottoms with spinach cream.
- place in glass baking dish large enough to hold all bottoms in one layer.
- drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
- just before serving, douse with te hremaining liquid from the bottom of t hepan.
