Patio Artichoke Supper

Patio Artichoke Supper

Turkey, artichokes and pasta - light supper entrée for the adventurous at heart!

Rating:

3 stars 3 stars 3 stars (2 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 30 mins
Cooking Time: 55 mins
Extra Time: 10 mins
(for pre-cooking pasta)

Yield: 4 x artichokes and 3 cups salsa

High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1/2 cup chopped green onions, divided in half
  • 2 Tbsp slivered almonds
  • 4 Tbsp chopped cilantro, divided in half
  • 2 Tbsp olive oil
  • 6 oz angel hair pasta, cooked
  • 1 1/2 cup diced cooked or smoked turkey
  • 2 1/3 Tbsp lime juice, divided (1 Tbsp + 3 tsp)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 large California artichokes, cooked
  • 2 cup diced tomatoes
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped Anaheim chili pepper (or long green chili pepper)
  • 1 tsp garlic salt
  • 1/2 tsp crushed dried oregano
  • 1/4 tsp bottled hot pepper sauce
  • 1/2 tsp lemon juice (optional)
  • 1/2 tsp olive oil (optional)

Directions:

PRE-COOKING ARTICHOKES (see also recipe link below to "Artichokes - Basic Preparation"): 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.

FRESH SALSA: Combine 2 cups diced tomatoes, 1/2 cup chopped green pepper, 1/4 cup each chopped Anaheim chili pepper and green onions, 2 tablespoons chopped cilantro, 4 teaspoons lime juice, 1 teaspoon garlic salt, 1/2 teaspoon crushed dried oregano and 1/4 teaspoon bottled hot pepper sauce; mix well.

ARTICHOKE FILLING: Sauté 1/4 cup onions, all the almonds, and 2 tablespoons cilantro in olive oil until almonds are browned. Add cooked pasta, turkey, 1 tablespoon lime juice, salt and pepper. Cook 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. Serve.

Thanks to California Artichoke Advisory Board