Artichoke Bottoms Stuffed with Spinach and Walnut Puree
| Yield: | 4 Servings |
| Categories: | Tuscan, Artichokes |
| 8 | md | Artichokes |
| 1 | Lemon; halved | |
| 2 | tb | Extra virgin olive oil |
| 1 | md | Onion; minced |
| 1 | lb | Spniach; washed and drained |
| 1/2 | c | Shelled walnuts; finely chopped |
| 1/4 | c | Heavy cream; *see note |
| Salt and pepper | ||
| 4 | tb | Vegetable broth |
| OR dark beer |
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