Stuffed Artichoke Bottoms

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* Exported from MasterCook *

 

Stuffed Artichoke Bottoms

 

Recipe By :Oh Boy, I Can't Believe It's Soy! - Sanaa Abourezk

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 artichoke bottoms, frozen or canned

8 ounces soy vegetable protein crumbles

1 small onion -- chopped

4 ounces canned mushrooms

3 cups diced tomatoes

2 cloves garlic -- mashed

1/4 cup Parmesan cheese

2 tablespoons olive oil

2 tablespoons pine nuts -- toasted

6 basil leaves -- chopped

1/4 teaspoon allspice

1/4 teaspoon black pepper

salt to taste

 

To make the stuffing: Saute the onion in olive oil for couple of minutes. Add

the vegetable protein, mushrooms, and seasoning. Stir and cook over low heat

for 5 minutes.

 

To make the sauce: Mix mashed garlic with diced tomatoes and basil.

 

To assemble: Grease an 8 x 14-inch baking pan. Place the artichoke bottoms in

the pan. Divide the stuffing between all artichoke bottoms. Sprinkle with the

toasted pine nuts. Pour the sauce over artichokes. Sprinkle with Parmesan

cheese. Bake in a 375 degree oven for 30 minutes

 

 

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Per serving: 104 Calories (kcal); 7g Total Fat; (59% calories from fat); 3g

Protein; 8g Carbohydrate; 3mg Cholesterol; 151mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0