Nutrition Information (per serving)
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
- 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.
- 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.
- Increase oven temperature to 400F and bake stuffed artichokes for 15 minutes, until golden brown. Serve with ¼ cup marinara sauce.