CHILI CON QUESO ARTICHOKES
"Here's an easy, cheesy artichoke appetizer that I just love," says Kori Tuggle, marketing manager for Ocean Mist Farms, Castroville, California. "Our artichoke fields are a stop on Taste of Home's Slice of California tour. We look forward to showing the travelers how easy it is to cook and enjoy this thorny, odd-looking little vegetable!"
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 5
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain for 10 minutes. With a grapefruit spoon, carefully remove the fuzzy centers and discard., In a small microwave-safe dish, combine the cheese, evaporated milk and chilies. Cover and microwave on high for 1-2 minutes or until cheese is melted, stirring twice. Stir in cilantro. Gently spread artichoke leaves apart; fill with cheese mixture. Serve immediately. , ,
Nutrition Facts : Calories 157 calories, Fat 10g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 312mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
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