Directions
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)
Sautee in lemon juice if desired before serving for a tangy taste.
