The greatest filled artichoke bottoms

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Recipe by Damaris Beems Course: MainsCuisine: Mediterranean
Servings

4

Preparation

20

minutes
Cooking time

40

minutes
Total time

1

hour 

I found a bag with frozen artisjok bottoms in the freezer the other day. That’s often how it starts in this kitchen of mine. I find ingredients in the fridge, cupboard, kitchen, freezer… en ask myself what to make of it. This. And it is a true show stopper. The artisjok bottoms are filled with spinach, red bell pepper, feta cheese, olives and garlic of course. And for the sauce I chose a lemon sauce with capres. I love lemon, I use it whenever I can. It all came down perfectly. Serve it with some rice or nice loaf of bread to dip in the sauce.

Ingredients

  • 12 artichoke bottoms

  • 1 onion

  • 4 cloves garlic

  • 300 gram spinach

  • 2 red bell peppers

  • 200 gram plant based feta cheese

  • 20 black olives

  • 2 lemons (juice)

  • 2 table spoons flour

  • 2 table spoons plant based butter

  • 250 ml broth

  • 1 table spoon capres

  • olive oil

  • salt and pepper

Preparation

  • Remove the artichoke bottoms from the freezer (or from the jar). You don’t have to let them thaw.
    Finely chop the onions and garlic and brown them in a large pan. Add the red pepper and fry for a while. Then add the spinach and turn up the heat a bit so that the water can evaporate well. Season with salt and pepper. Then spoon this mixture over one into a bowl. Add the cheese cut into pieces and let it stand for a while.
  • In the same pan you melt the butter. Add the flour and stir well. Let it bake for a few minutes. Then add the stock little by little and keep stirring until you have a thick sauce. Add salt and pepper. Then turn off the heat and add the lemon juice and capers.
  • Arrange the artichoke bottoms nicely in a circle in an oven dish. Fill them generously with the spinach filling. Pour the sauce into the center of the bowl. Put in a preheated oven at 200 degrees for half an hour.

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