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Artichoke Bottoms Stuffed With Spinach And Walnut Puree

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 20 ingredients

  1. Rub
  2. 4 tablespoons vegetable broth
  3. Ricotta
  4. 1 medium onion -- minced
  5. 2 tablespoons extra virgin olive oil
  6. 1 lemon -- halved
  7. Spinach
  8. Cut
  9. Yogurt
  10. 1/2 cup shelled walnuts -- finely chopped
  11. Soy
  12. Skim milk
  13. Cottage cheese
  14. 1 pound spniach -- washed and drained
  15. 8 medium artichokes
  16. 1/4 cup heavy cream -- *see note salt and pepper
  17. Water
  18. OR dark beer
  19. Marinara sauce
  20. Tofu
Contains GlutenMilkTree nutsSoy Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Spinacia oleracea High in vitamin A · High in vitamin K · High in vitamin C · +7

    High in vitamin A · 469 µg per 100 g, 59% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    High in vitamin K · 483 µg per 100 g, 644% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in vitamin C · 28 mg per 100 g, 35% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in folate · 194 µg per 100 g, 97% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in manganese · 0.9 mg per 100 g, 45% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in protein · 2.9 g per 100 g, 50% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin E · 2.0 mg per 100 g, 17% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of potassium · 558 mg per 100 g, 28% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of magnesium · 79 mg per 100 g, 21% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    Source of iron · 2.7 mg per 100 g, 19% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Spinach, raw”, USDA FoodData Central.

  3. Yogurt High in iodine · Source of calcium · Source of phosphorus

    High in iodine · 59 µg per 100 g, 39% of the reference intake per 100 g

    • Iodine contributes to normal cognitive function.
    • Iodine contributes to normal energy-yielding metabolism.
    • Iodine contributes to normal functioning of the nervous system.
    2 more authorised claims
    • Iodine contributes to the maintenance of normal skin.
    • Iodine contributes to the normal production of thyroid hormones and normal thyroid function.

    Iodine is a mineral found in some foods. The body needs iodine to make thyroid hormones. NIH fact sheet

    Source of calcium · 167 mg per 100 g, 21% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 127 mg per 100 g, 18% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Nutrients per 100 g of “Yogurt, plain, nonfat”, USDA FoodData Central.

  4. Cottage cheese High in protein · Source of vitamin B12 · Source of phosphorus

    High in protein · 11 g per 100 g, 46% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B12 · 0.5 µg per 100 g, 20% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    Source of phosphorus · 128 mg per 100 g, 18% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Nutrients per 100 g of “Cheese, cottage, with vegetables”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1. Peel artichokes*: break off each leaf at the base (bend the leaf back on itself until it snaps, then pull it off towards the base). When most of the outer leaves have been peeled off and the remaining leaves no longer snap, cut off the rest of the cone and rub the cut portions with the lemon to prevent discoloration.
  2. 2. Using a sharp paring knife, trim off all bits of green to expose the more tender white part of the artichoke bottom. Rub with the lemon.
  3. 3. Place the artichoke bottoms in a saucepan with the lemon juice and enough water to cover. Simmer, covered, for 30-45 minutes or until the artichoke bottoms are tender when pierced wlth a knife. Cool in liquid and reserve.
  4. 4. Heat the oil in a skillet over low heat. Saute tht onion until lightly browned. Add the spinach and cook, stirring constantly, until wilted.
  5. 5. Place the spinach, walnuts, and cream in a food processor and puree. Season with salt and pepper.
  6. 6. Remove the artichoke bottoms from their liquid. Rinse under cold water and remove the choke with a spoon. When finished, you should have 2 perfectly rounded, hollowed-out cups per serving.
  7. 7. Preheat the oven to 350 degrees. Fill the artichoke bottoms with spinach cream. Place in a glass baking dish large enough to hold all the bottoms in one layer. Drizzle with the broth or beer, cover with aluminum foil, and bake for 25 minutes, basting occasionally. Just before serving, douse with the remaining liquid from the bottom of the pan.
  8. SERVES 4 in 2 hrs of moderately difficult preparation. Serve as an appetizer; or serve with a pasta entree: spaghetti with oil and garlic sauce and lemon; as part of a buffet.
  9. MAKE AHEAD: The artichoke bottoms will keeps refrigerated in their cooking liquid for 1 to 2 days.
  10. *TIP: Using this method instead of cutting off the leaves with a knife will result in a meatier artichoke bottom.
  11. *LOWFAT CREAMS (thin as needed): lowfat or nonfat sour cream; sour cream substitutes; soy cream; lowfat or nonfat yogurt; ricotta; pureed lowfat or nonfat cottage cheese with skim milk; "creamed" tofu; nonfat cream (new product 1997).
  12. >"Il Fondo dei di Carciofi Ripiene di Spinaci," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
  13. Puree of spinach, walnuts, and cream as a filling for prepared bottoms and cooked until the flavors blend. The leaves may be used to flavor a soup or a marinara sauce. Or puree the tender parts of the leaves and use them instead of the spinach in this recipe.
  14. Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Baking dish
  • Blender
  • Food processor
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Slotted spoon
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: SOLO VERDURA, by Anne Bianchi. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt), file Recipes/www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.