Patio Artichoke Supper

Directions:

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