Artichoke Bottoms Stuffed With Spinach And Walnut Puree

• 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
• basil tofu ricotta cheese use 1/4 cup can use heavy cream
• 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

1. Heat oil in a skillet over low heat.
2. saute the onion until lightly browned.
3. add the spinach and cook, stirring constantly until wilted.
4. place the spinach, walnuts, and cream in a food processor and puree.
5. season with salt and pepper.
6. preheat oven to 350.
7. fill artichoke bottoms with spinach cream.
8. place in glass baking dish large enough to hold all bottoms in one layer.
9. drizzle with teh broth or beer, cover with alumnium foil, and bake for 25 minutes, basting occasionally.
10. just before serving, douse with te hremaining liquid from the bottom of t hepan.

bottoms, lemon, extra virgin olive oil, onion, shelled walnuts, salt, vegetable broth, basil, firm tofu, lemon juice, garlic, salt, fresh black pepper, basil, olive oil, nutritional yeast

Taken from www.food.com/recipe/artichoke-bottoms-stuffed-with-spinach-and-walnut-puree-335658 (may not work)