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

Hello everybody, hope you are having an incredible 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. This time, I’m gonna make it a bit tasty. 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. Get full nutrition facts for other Vicky's Kitchen products and all your other favorite brands.

Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this recipe, we have to 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:
  1. Take can of artichoke hearts, well drained
  2. Prepare fresh spinach leaves
  3. Get mayonnaise, see my egg-free recipe link below
  4. Take parmesan-style cheese, I use Violife (soy-free vegan)
  5. Get garlic powder
  6. Make ready onion powder
  7. Make ready black pepper
  8. Prepare puff pastry, see my free-from recipe link below

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. 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.

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

If you're like me, you could eat artichokes every day of your life. And I am here to make that happen for you with these inventive, think outside-the-box artichoke recipes. With ideas including soups, stews and pizzas, I am sure there will be one or two that will whet your appetite. 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.

So that’s going to wrap this up for this exceptional food vickys artichoke & spinach pinwheels, gf df ef sf nf recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!