Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF

Hey everyone, it’s Jim, welcome to our recipe site. 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 food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

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. Steamed Artichoke at Vicky's Santa Fe in Indian Wells, CA. View photos, read reviews, and see ratings for Steamed Artichoke.

To get started with this particular recipe, we must first 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.

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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. Get 8 tbsp mayonnaise, see my egg-free recipe link below
  4. Take 50 grams parmesan-style cheese, I use Violife (soy-free vegan)
  5. Prepare 1 1⁄4 tsp garlic powder
  6. Take 1 1⁄4 tsp onion powder
  7. Prepare 1⁄2 tsp black pepper
  8. Take 450 grams puff pastry, see my free-from recipe link below

It is also used for high blood pressure, hepatitis. Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes.

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Steps 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

Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. 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.

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