Stuffed Artichoke Bottoms II
Written by John Keife
PDF Print E-mail

Uncle Ralph was an outstanding businessman and cook who credits his former employee and chef, Andrew, for teaching him the art of expressing love to friends and family through food.

Created by:  Uncle Ralph Ford

 

Ingredients:

  • 2 TBS finely chopped bacon
  • 2 tsp finely chopped onion
  • 2 tsp butter
  • 1 cup frozen spinach, cooked and drained
  • 1 tsp Pernod liqueur
  • ¼ tsp nutmeg
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Worcestershire sauce
  • ¼ tsp Tabasco sauce

Mornay Sauce:

  • 6-8 artichoke bottoms, rinsed and drained
  • 2 TBS butter
  • 1 ½ TBS flour
  • 1 cup Half & Half
  • ½ cup Gruyere cheese
  • ½ tsp Worcestershire sauce
  • ¼ tsp Tabasco sauce
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp chicken stock
  • Paprika
  • ¼ cup grated Gruyere cheese for garnish
    Directions:
  1. Into a sauce pan fry bacon until done; add onion and butter; saute, stirring constantly for 2 minutes
  2. Add spinach and next 7 ingredients; combine well; set aside
  3. Into a saute pan melt butter and add flour whisking until well blended about 4 minutes;
  4. Slowly add Half & Half and continue whisking
  5. Add cheese and next 6 ingredients, mixing well; cook an additional 6 minutes; set aside
  6. Flatten artichoke bottoms and stuff with spinach mixture making a rounded top;
  7. Cover mushrooms with Mornay sauce, sprinkled with grated cheese and paprika
  8. Bake at 500° for 5 minutes, or until cheese has browned slightly

Serves 6-8