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

  • 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

Nutritional Info (per serving)

CALORIES 434 cals
Kilojoules 1,817 kJ
Fat 12.0 g
Saturated Fat 2.0 g
Cholesterol 40 mg
Sodium 786 mg
Carbohydrates 56.0 g
Fiber 11.0 g
Total Sugars 5.4 g
Protein 27.0 g
Calcium 110.0 mg
Note: A dash indicates no data is available.