Turkey, artichokes and pasta - light supper entrée for the adventurous at heart!
Preparation Time: 30 mins
Cooking Time: 55 mins
Extra Time: 10 mins
(for pre-cooking pasta)
Yield: 4 x artichokes and 3 cups salsa
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.