Stuffed Artichoke Bottoms

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
295
protein 
10 g
sodium 
669 mg
carbohydrates 
45 g
fat 
11 g
fiber  
9 g
cholesterol 
0 mg
Servings 
4
Ingredients 

12 frozen artichoke bottoms, thawed
2 tsp extra-virgin olive oil
½ cup diced red onion
1 tsp minced garlic
½ cup diced zucchini
½ cup diced fennel
½ cup diced yellow squash
½ cup diced eggplant
⅓ cup finely chopped pine nuts
⅓ cup golden raisins
1 tsp sea salt
¼ tsp freshly ground black pepper
¾ cup Panko breadcrumbs
1 cup Marinara sauce

Instructions 
  1. Preheat oven to 375F. Lightly coat a sheet pan with canola oil spray. Place artichoke bottoms on sheet pan and roast for 15 to 20 minutes, or until just heated through.
  2. In a large sauté pan, sauté onions and garlic in olive oil until onions are translucent. Add zucchini, fennel, yellow squash and eggplant. Add nuts, raisins, salt and pepper. Transfer to a food processor and chop slightly. Stuff each artichoke bottom with 3 tablespoons mixture. Lightly spray with olive oil and roll in Panko breadcrumbs. Place back on sheet pan.
  3. Increase oven temperature to 400F and bake stuffed artichokes for 15 minutes, until golden brown. Serve with ¼ cup marinara sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.