Sean's Stuffed Artichoke Bottoms
2 cans artichoke bottoms (not hearts), drained
1 bottle of your favorite vinaigrette (or 12 oz. homemade vinaigrette)
2 packages frozen Stouffer's Spinach Soufflé, thawed
1/4 cup bread crumbs
1/2 stick butter, melted
Marinate drained artichoke bottoms in vinaigrette for several hours, or overnight. Drain.
Preheat oven to 400. Place bottoms, cut side up, in a shallow baking dish. Spoon the thawed spinach soufflé into bottoms.
Mix bread crumbs with butter, then sprinkle lightly over soufflé. Bake uncovered for 20 minutes.
The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!
Welcome to my food blog
http://cherryblossomtable.blogspot.com/