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Sean's Stuffed Artichoke Bottoms

2 cans artichoke bottoms (not hearts), drained
1 bottle of your favorite
vinaigrette (or 12 oz. homemade vinaigrette)
2 packages
frozen Stouffer's Spinach Soufflé, thawed
1/4 cup
bread crumbs
1/2 stick
butter, melted

  1. Marinate drained artichoke bottoms in vinaigrette for several hours, or overnight. Drain.
  2. Preheat oven to 400. Place bottoms, cut side up, in a shallow baking dish. Spoon the thawed spinach soufflé into bottoms.
  3. Mix bread crumbs with butter, then sprinkle lightly over soufflé. Bake uncovered for 20 minutes.
 

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