Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF
Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys artichoke & spinach pinwheels, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Steamed Artichoke at Vicky's Santa Fe in Indian Wells, CA. View photos, read reviews, and see ratings for Steamed Artichoke. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF These are great party nibbles for any event.

Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys artichoke & spinach pinwheels, gf df ef sf nf using 8 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF:
  1. Make ready 400 grams can of artichoke hearts, well drained
  2. Prepare 450 grams fresh spinach leaves
  3. Make ready 8 tbsp mayonnaise, see my egg-free recipe link below
  4. Prepare 50 grams parmesan-style cheese, I use Violife (soy-free vegan)
  5. Prepare 1 1/4 tsp garlic powder
  6. Get 1 1/4 tsp onion powder
  7. Take 1/2 tsp black pepper
  8. Prepare 450 grams puff pastry, see my free-from recipe link below

To prepare the artichoke, he uses a serrated knife to slice through it a quarter of the way in from the top. Pulling a leaf out of the artichoke, Dave dips it in hot melted butter before scraping. Artichokes look like the armored tanks of the vegetable world—an impenetrable defense of shield-like leaves and thorny tips. But with the right tools and know-how, it's easy to get them ready for eating.

Instructions to make Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF:
  1. Chop the artichoke hearts and put into a large bowl. Make sure they're drained well
  2. Put the spinach in a large pan with 2 tbsp water. Put the lid on and steam for a few minutes until wilted
  3. 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
  4. Chop roughly and put into the bowl with the artichoke
  5. 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
  6. 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
  7. Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
  8. 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
  9. Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
  10. Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour. Repeat with the set aside pastry and artichoke mixture
  11. Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper
  12. Unwrap the pastry and cut into slices around 1cm thick. I got 10 discs from each quarter of rolled pastry
  13. 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
  14. You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
  15. 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

Here are three ways to trim them: all the way down to the heart, minimally for steaming, or for the classic Roman-Jewish dish carciofi alla giudia. Remove and discard any small leaves toward the bottoms of the stems. Slice the artichokes in half vertically. Expert news, reviews and videos of the latest digital cameras, lenses, accessories, and phones. Get answers to your questions in our photography forums.

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