California Artichoke Advisory Board

Patio Artichoke Supper

  • ¼ cup chopped green onions
  • 2 tablespoons each slivered almonds and chopped cilantro
  • 2 tablespoons olive oil
  • 6 ounces angel hair pasta, cooked
  • 1½ cups diced cooked or smoked turkey
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cooked large California artichokes
  • Fresh salsa

  1. Saute onions, almonds and cilantro in olive oil until almonds are browned
  2. Add cooked pasta, turkey, lime juice, salt and pepper
  3. Cook and toss until thoroughly heated
  4. Carefully remove center cone of artichoke petals and scrape out fuzz with a small spoon (see Basic Preparation)
  5. Fill artichokes with pasta mixture
  6. Spoon fresh salsa on pasta filling and between petals of artichokes

Yield: Makes 4 servings.

Fresh Salsa Instructions:
Combine 2 cups diced tomatoes, ½ cup chopped green pepper, ¼ cup each chopped Anaheim chili pepper and green onions, 2 tablespoons chopped cilantro, 4 teaspoons lime juice, 1 teaspoon garlic salt, ½ teaspoon crushed dried oregano and ¼ teaspoon bottled hot pepper sauce; mix well. Makes about 3 cups.

Artichoke Cooking Instructions:
  1. Trim stems so artichokes stand upright
  2. Cut ¼ to ⅓ off tops of artichokes
  3. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling water
  4. If desired, oil, lemon juice and seasoning can be added to cooking water
  5. Cover and boil gently 25 to 40 minutes, depending on size, or until a petal near the center pulls out easily
  6. Preparation time: about 45 minutes

Courtesy California Artichoke Advisory Board
Patio Artichoke Supper