Tuesday, April 11, 2017

Spinach and Mushroom Stuffed Artichokes

Yum


Stuffed artichokes ( especially spinach and mushroom)  are one of my favorites, but who has the time, the know how, or the patience to try make them?

 I do because I found a shortcut that allows me to make elegant stuffed artichokes the easy way.

Have you seen frozen artichoke bottoms in the freezer case of your supermarket? The bottoms are the largest and best part of the artichoke and are perfect for stuffing, Buying the artichoke this way eliminates the intimidating job of cleaning and cutting the prickly vegetable.





I developed this vegetarian parve side dish for our Passover Seder that satisfied my diverse group of eates:
 the meat eaters, those who are gluten free, hose who are dairy free, those who are soy free,  the vegetarians, and the host. This spinach and mushroom stuffed artichoke recipe was perfect. It is not only made a beautiful presentation, it was easy to eat, delicious and could be served as a side dish or an appetizer.

Tip: 
I saute my vegetables for the stuffing the day before and the day of I just add the one egg, gluten free breadcrumbs, fill, bake them and serve.
*If you are vegan, this recipe can work well using egg replacer.

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Ingredients: 
2 bags of frozen artichoke bottoms
2 cups of cooked fresh or frozen spinach , drained
1/2 pound of fresh mushrooms, chopped
1 cup of diced onion
1 tablespoon of olive oil plus olive oil spray
1 clove of garlic , diced
1 egg
1/2 cup of gluten free breadcrumbs
1/2 cup of fresh lemon juice
1 tablespoon of Trader Joe's 21 Salute ( salt free spice mix ) or Mrs. Dash
salt and pepper to taste

Directions:
Thaw the artichoke bottoms and set aside in the refrigerator.
Steam spinach and squeeze out liquid ( set aside)
Saute the onion in the olive oil in a large skillet. Add the chopped fresh mushrooms, garlic, steamed and drained spinach, 21 Salute, salt and pepper until mushrooms are cooked, stirring frequently. Set the vegetable mixture aside in the refrigerator overnight or continue with the recipe to stuff the artichoke bottoms.
Add 1 egg and 1/2 cup of seasoned gluten free breadcrumbs to the sautee and stir with a spoon until combined.
Place 1 tablespoon of filling in each cavity of the artichoke. ( makes around 12 with some leftover filling)
Bale at 350 degrees for about 35 mimutes.
Saute in lemon juice if desired before serving for a tangy taste.




6 comments:

  1. Hi Judee, where do you obtain frozen artichoke bottoms? Having a terrible time and want to try your recipe! Looks delicious!

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    Replies
    1. The artichoke bottoms can be hard to find. I found them in the ethnic section of a local supermarket. They could be found in Middle Eastern neighborhood stores either supermarket or Middle Eastern small markets. They come in cans or frozen. Do a search on google images and you will see brand names. If you can't find them, try the stuffing in mushrooms. I found a box of large size mushrooms at my market for Easter. I stuffed them last night and heated them in a skillet in some olive oil and a little butter to soften them. Good luck

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  2. I love artichokes, and am not a big fan of some jar artichokes because they are packed in a marinade I don't like. I have never seen frozen ones but havent really looked and I will be now! Though nothing will replace the fresh ones this is on my to find list now!

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    Replies
    1. Allyson,
      These were new to me too. Maybe more stores will carry them. The bottoms come in cans too, although I prefer frozen

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  3. I can't wait to try this recipe, sure hope I can find the bottoms, glad to know where to look. Thanks so much for sharing your post with us at Full Plate Thursday and come back soon!
    Miz Helen

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  4. Oh my goodness, what a great find! I have never seen these at the stores in our area. I am going to be on the lookout for them and also check to see if I can buy them online! Oh, I'm quite excited and planning my next recipe! Thanks for sharing with us this week at the Family Joy Blog Link Party!

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Thank you for your comment - I love the feedback and interaction