Turkey, artichokes and pasta - light supper entrée for the adventurous at heart!
Author: California Artichoke Advisory Board
Serves: 4 person(s)
Preparation Time: 30 mins
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)
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.
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