Artichoke Bottoms Stuffed With Spinach And Walnut Puree - cooking recipe

Ingredients

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

Preparation

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.