Spinach Stuffed Artichoke Bottoms Recipes

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STUFFED ARTICHOKE BOTTOMS

These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 6



Stuffed Artichoke Bottoms image

Steps:

  • Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.

Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

2 cans (14 ounces each) artichoke bottoms, drained
11 ounces cream cheese, softened
3 garlic cloves, minced
2 teaspoons minced chives
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese

SPINACH-ARTICHOKE STUFFED ROLLS

These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions - but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.

Provided by Erin Jeanne McDowell

Categories     breads

Time 1h15m

Yield 9 rolls

Number Of Ingredients 15



Spinach-Artichoke Stuffed Rolls image

Steps:

  • In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
  • In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
  • Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
  • Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
  • Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
  • Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
  • Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
  • Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
  • Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 546 milligrams, Sugar 9 grams, TransFat 0 grams

1 1/4 cups/295 milliliters whole milk
5 cups/600 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 large egg, plus 1 large egg yolk
3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing
1 tablespoon instant yeast
1 teaspoon kosher salt
14 ounces/395 grams canned artichoke hearts, drained and chopped
10 ounces/285 grams frozen chopped spinach, thawed and squeezed to remove excess liquid
8 ounces/225 grams cream cheese, at room temperature
3/4 cup/85 grams finely grated Parmesan
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
Sesame seeds, for finishing

SPINACH-ARTICHOKE STUFFED MUSHROOMS

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2-1/2 dozen

Number Of Ingredients 10



Spinach-Artichoke Stuffed Mushrooms image

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese

AMAZING SPINACH ARTICHOKE CASSEROLE

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Provided by mharbold

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h30m

Yield 16

Number Of Ingredients 14



Amazing Spinach Artichoke Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

SPINACH STUFFED ARTICHOKE BOTTOMS

Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.

Provided by hungerbuster

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 13



Spinach Stuffed Artichoke Bottoms image

Steps:

  • Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
  • Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
  • Spinach Sauté:.
  • Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
  • Gratin Sauce:.
  • Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
  • Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1

6 artichoke bottoms
1 1/2 lbs spinach
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated swiss cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash nutmeg
1/3 cup heavy cream
2 tablespoons grated parmesan cheese

SPINACH DIP STUFFED ARTICHOKES

Provided by Food Network Kitchen

Categories     appetizer

Time 2h20m

Yield 4 servings

Number Of Ingredients 12



Spinach Dip Stuffed Artichokes image

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
  • Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
  • Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
  • Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
  • Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.

3 tablespoons olive oil
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 pound fresh baby spinach
1 1/2 cups panko breadcrumbs
1 cup shredded mozzarella
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 large artichokes
1 lemon, halved
8 tablespoons unsalted butter
1 tablespoon finely chopped fresh parsley

ARTICHOKE AND SPINACH STUFFED SHELLS

I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.

Provided by Chef John

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 10



Artichoke and Spinach Stuffed Shells image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
  • Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
  • Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
  • Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
  • Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

Nutrition Facts : Calories 660 calories, Carbohydrate 54 g, Cholesterol 100 mg, Fat 40.5 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 15.4 g, Sodium 1194 mg, Sugar 2.3 g

24 ounces spinach artichoke dip, at room temperature
1 cup ricotta cheese
1 egg
2 tablespoons fresh lemon juice
1 pinch crushed red pepper flakes, or to taste
salt and freshly ground pepper to taste
1 (16 ounce) package jumbo pasta shells
2 cups white sauce (such as bechamel)
1 cup shredded Gruyere cheese
½ cup grated Parmigiano-Reggiano cheese

ARTICHOKE BOTTOMS STUFFED WITH SPINACH AND WALNUT PUREE

I haven't tried this, but have a bag of frozen Artichoke bottoms that I've wanted to use. I modified this recipe to make it vegan, but you can use 1/4 heavy cream instead of the basil-tofu ricotta filling that I found in another Zaar recipe. This recipe is modified form one i found onien from Solo Verdura ,by Anne Bianchi; ill review after trying it

Provided by batya

Categories     Vegetable

Time 1h30m

Yield 8-10 artichoke bottoms, 4 serving(s)

Number Of Ingredients 16



Artichoke Bottoms Stuffed With Spinach and Walnut Puree image

Steps:

  • 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.

Nutrition Facts : Calories 335.3, Fat 24.4, SaturatedFat 3.3, Sodium 257, Carbohydrate 18.8, Fiber 8.8, Sugar 2.8, Protein 20

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
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

SPINACH-STUFFED ARTICHOKE HEARTS

Make and share this Spinach-Stuffed Artichoke Hearts recipe from Food.com.

Provided by Justmez2

Categories     Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10



Spinach-Stuffed Artichoke Hearts image

Steps:

  • Thaw and squeeze out spinach.
  • Sauté onion in butter for about five minutes.
  • Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
  • Spoon into artichoke bottoms.
  • Sprinkle with Parmesan cheese.
  • Put in baking dish with a little water and bake for 30 minutes at 350 degrees.

Nutrition Facts : Calories 219, Fat 13.6, SaturatedFat 8.3, Cholesterol 30, Sodium 470.8, Carbohydrate 19.7, Fiber 9.5, Sugar 1.1, Protein 9.9

1 lb frozen chopped spinach
1/2 onion, chopped
2 tablespoons butter
1 cup sour cream
4 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper
2 (13 3/4 ounce) cans artichoke bottoms, drained
parmesan cheese, for topping

STUFFED ARTICHOKE HEARTS

These are rich and so delicious. I dare anyone to eat just one!

Provided by Jacki_In_Simi

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 10

Number Of Ingredients 8



Stuffed Artichoke Hearts image

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
  • Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
  • Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
  • Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g

½ cup butter
1 cup grated Parmesan cheese
3 (14 ounce) cans artichoke bottoms, drained
1 teaspoon lemon pepper
1 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons chopped fresh chives

SPINACH AND ARTICHOKE STUFFED ARTICHOKE BOTTOMS

Spinach & Artichoke dip is a big hit at any party. These stuffed artichokes offer a new twist on an old classic and they will certainly impress any party-goer!

Provided by Corrinne J

Categories     Cheese

Time 20m

Yield 6 appetizer, 6 serving(s)

Number Of Ingredients 7



Spinach and Artichoke Stuffed Artichoke Bottoms image

Steps:

  • Preheat oven to 350 F degrees.
  • Drain Artichoke Bottoms on paper towels.
  • Mix ½ C Panko crumbs with 1 tablespoons Parsley and set aside.
  • Mix the remaining ingredients.
  • Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
  • Sprinkle tops with bread crumb mixture.
  • Bake for 8-10 minutes.
  • Serve warm as an appetizer or side dish.

Nutrition Facts : Calories 245.2, Fat 13.9, SaturatedFat 8.1, Cholesterol 46.5, Sodium 976.7, Carbohydrate 10.8, Fiber 2.3, Sugar 0.8, Protein 19.6

1 (8 ounce) jar of large artichoke bottoms
1 (6 1/2 ounce) package spinach and artichoke soft spreadable cheese, Alouette
1 cup grated parmesan cheese
1 cup panko breadcrumbs, divide in half
1 cup diced ham
1/2 teaspoon chopped garlic
2 tablespoons chopped parsley, divide in half

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