Stuffed Artichoke Bottoms
12 frozen artichoke bottoms, thawed
2 tsp extra-virgin olive oil
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup diced zucchini
1/2 cup diced fennel
1/2 cup diced yellow squash
1/2 cup diced eggplant
1/3 cup finely chopped pine nuts
1/3 cup golden raisins
1 tsp sea salt
1/4 tsp freshly ground black pepper
3/4 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 1/4 cup marinara sauce.