Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys artichoke & spinach pinwheels, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF These are great party nibbles for any event. The stuffing makes a lovely dip on it's own without the pastry. Chop the artichoke hearts and put into a large bowl.
Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook vickys artichoke & spinach pinwheels, gf df ef sf nf using 8 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF:
- Prepare 400 grams can of artichoke hearts, well drained
- Take 450 grams fresh spinach leaves
- Take 8 tbsp mayonnaise, see my egg-free recipe link below
- Make ready 50 grams parmesan-style cheese, I use Violife (soy-free vegan)
- Prepare 1 1/4 tsp garlic powder
- Prepare 1 1/4 tsp onion powder
- Take 1/2 tsp black pepper
- Prepare 450 grams puff pastry, see my free-from recipe link below
Artichokes are a little involved to clean & cook, so I now clean & cook four at a time & stick them in a big zip lock until we are ready to eat them. They last for quite a few days with no problem in the frig. I then set each artichoke in microwave proof (cereal size) bowl and nuke them for a minute or two to knock the chill off right before we. Vicky's Kitchen Spinach & Artichoke Stuffed Chicken Breast—Every once in a while, a good stuffed chicken breast just hits the spot.
Instructions to make Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF:
- Chop the artichoke hearts and put into a large bowl. Make sure they're drained well
- Put the spinach in a large pan with 2 tbsp water. Put the lid on and steam for a few minutes until wilted
- Drain and tip the spinach out onto a clean tea-towel. Squeeze the excess water out of the spinach by wrapping with the towel and pressing down. You may need to use 2 towels for this
- Chop roughly and put into the bowl with the artichoke
- Add the mayo, parmesan, onion powder, garlic powder and pepper. Mix well and adjust the seasonings if desired - - https://cookpad.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free
- Halve the pastry and set one half aside. Roll out into a rectangle around 25cm wide and 15cm tall. The exact measurement doesn't really matter - - https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free
- Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
- Start to roll the pastry over like a jelly/swiss roll. I find it easiest to cut the pastry in half top to bottom for more control
- Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
- Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour. Repeat with the set aside pastry and artichoke mixture
- Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper
- Unwrap the pastry and cut into slices around 1cm thick. I got 10 discs from each quarter of rolled pastry
- Place on the lined tray, glaze the pastry with a little milk of choice (I use light coconut milk) and bake for 20 minutes or until golden and puffed
- You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
- The mixture also makes a gorgeous dip or topper for breadsticks, crackers etc if you mix in just enough sour cream to loosen the mixture to your own preference. I use coconut cream soured with lemon juice or cashew cream as linked below - - https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream
So does any good mixture of spinach and artichoke. Artichokes (Cynara cardunculus var. scolymus), considered a delightful treat by many, are perennial edible plants that are similar in appearance to thistles. Artichoke Recipes Find recipes for grilled artichokes, artichoke dips, artichoke lasagna, and more, complete with cooking tips and tricks from cooks like you. Steamed Artichoke at Vicky's Santa Fe in Indian Wells, CA. View photos, read reviews, and see ratings for Steamed Artichoke.
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