Forks Outfitters Recipes

Patio Artichoke Supper

Yield: 4 servings



Saute onions, almonds and cilantro in olive oil until almonds are browned.

Add cooked pasta, turkey, lime juice, salt and pepper; warm and toss until thoroughly heated.

Carefully remove center cone of artichoke petals and scrape out fuzz with a small spoon.

Fill artichokes with pasta mixture. Spoon fresh salsa on pasta filling and between petals of artichokes.

Fresh Salsa Instructions:
Combine tomatoes, green pepper, chile pepper, green onion, cilantro, lime juice, garlic salt, oregano and hot pepper sauce; mix well.
Makes about 3 cups.

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

California Artichoke Advisory Board

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Forks Outfitters Recipes