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Saute Florentine

Saute Florentine recipe image
This vibrant Saute Florentine is a wholesome, plant-based meal that comes together in under 30 minutes. The dish highlights the natural sweetness of marinated artichoke hearts and fresh spinach, bound together by a light, savory coating of sunflower flour, soy sauce, and aromatic herbs like thyme and oregano. The result is a textured, satisfying main course with a delicate crunch from the flour and the soft tenderness of the greens. Perfect for a busy weeknight dinner or a light lunch, it offers a nutritious balance of fiber and protein. Serve it as a standalone vegan entree or alongside a grain bowl for extra heartiness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 394.7
Description
This vibrant Saute Florentine is a wholesome, plant-based meal that comes together in under 30 minutes. The dish highlights the natural sweetness of marinated artichoke hearts and fresh spinach, bound together by a light, savory coating of sunflower flour, soy sauce, and aromatic herbs like thyme and oregano. The result is a textured, satisfying main course with a delicate crunch from the flour and the soft tenderness of the greens. Perfect for a busy weeknight dinner or a light lunch, it offers a nutritious balance of fiber and protein. Serve it as a standalone vegan entree or alongside a grain bowl for extra heartiness.
Ingredients
  • 3 ounce Sunflower flour
  • 2 teaspoon Onions; minced
  • 1/3 teaspoon Thyme
  • 1/3 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Soy sauce
  • 2 tablespoon Sunflower oil
  • 3 ounce Spinach; coarsely chopped
  • 3 ounce Artichoke hearts, marinated;
Directions
  1. 1
    In a small bowl, whisk together the sunflower flour, minced onions, thyme, oregano, salt, soy sauce, and 1 tablespoon of the sunflower oil to form a thick, herbaceous paste.
  2. 2
    Heat the remaining 1 tablespoon of sunflower oil in a large skillet or wok over medium-high heat.
  3. 3
    Add the marinated artichoke hearts to the hot skillet and sauté for 2-3 minutes until lightly browned and heated through.
  4. 4
    Add the coarsely chopped spinach to the skillet and toss with the artichokes for 1-2 minutes until the spinach begins to wilt.
  5. 5
    Pour the flour mixture over the vegetables in the skillet.
  6. 6
    Toss and sauté everything together for another 2-3 minutes, ensuring the vegetables are evenly coated in the herbed flour coating and heated through.
  7. 7
    Remove from heat and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 394.7kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 2593.8mg109%
Total Carbohydrate 68.0g23%
Dietary Fiber 8.0g32%
Sugars 0.9g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe text mentioned celery and brown rice, which were not listed in the ingredient list. These steps have been omitted to align with the provided ingredients. If you wish to include brown rice, cook it separately according to package directions and serve as a base for the sautéed vegetables.

Sunflower flour can brown quickly. Keep the heat at medium and stir frequently to prevent burning.

For a gluten-free version, ensure your soy sauce is tamari or certified gluten-free soy sauce.

Keywords: artichoke, chopped, coarsely, florentine, flour, hearts, international, main, marinated, minced, oil, onions, oregano, salt, sauce, saute, sautéing, soy, spinach, sunflower
Read it online: https://www.chefs-mate.com/recipe/saute-florentine/